Cioppino (San Francisco Style Fish Stew)

• 3 tablespoons olive oil
• 2 medium red onions, chopped (3 1/2 cups)
• 1 large fennel bulb (about 1 lb) chopped, fronds reserved for garnish
• 1/4 teaspoon salt
• 4 garlic cloves, chopped
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon crushed red pepper
• 1 Turkish bay leaf
• 2 cups dry white wine
• 2 cups water (or 1 cup water, one 8-oz bottle clam juice)
• 1 (28 oz) can crushed tomatoes
• 1 pound mussels, rinsed and debearded if necessary
• 2 pounds pollock, cut in 2-inch chunks
• 1/2 pound large shrimp, peeled and deveined
• 1/2 pound cleaned squid, bodies cut into 1/2-inch rings, optional

1. Heat oil in a 5 1/2- to 6-quart wide, heavy pot over medium. Stir in onion and fennel; cook, stirring occasionally, until soft (11-12 minutes). Stir in garlic, bay leaf, oregano, and crushed red pepper; cook, stirring, until fragrant (2 minutes). Add wine, water or clam juice-water combo, and tomatoes. Bring to a simmer; cook, covered (20 minutes).
2. Stir in mussels, pollock, and shrimp. Bring to a simmer over high heat, uncovered (2 minutes). Add squid, if using, cover pot, and cook till mussels open wide and seafood is opaque and just cooked through (about 5 minutes more). (Discard mussels that do not open.) Serve.

olive oil, red onions, fennel bulb, salt, garlic, oregano, red pepper, turkish, white wine, water, tomatoes, mussels, pollock, shrimp, bodies

Taken from www.myrecipes.com/recipe/cioppino-4 (may not work)