Cioppino (San Francisco Style Fish Stew)

  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)

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