Christmas Cioppino

• 2 tablespoons olive oil
• 1 cup diced yellow onion
• 1 fennel bulb, sliced, fronds reserved for garnish
• 3 garlic cloves, thinly sliced
• 2 teaspoons kosher salt
• 1 tablespoon tomato paste
• 1/2 to 1 teaspoon crushed red pepper
• 1 (28-oz.) box chopped tomatoes (such as Pomi)
• 3 cups seafood stock
• 1 1/4 cups (10 oz.) dry white wine (such as Pinot Grigio)
• 2 bay leaves
• 1 pound halibut, cut into large chunks
• 1 pound clams, scrubbed
• 1 pound mussels, scrubbed
• 3 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lemon juice (from 1 lemon)
• Crusty bread

1. Heat oil in a large Dutch oven over medium-high. Add onion and fennel, and cook, stirring often, until translucent, about 5 minutes. Add garlic and salt, and cook, stirring often for 3 minutes. Stir in tomato paste and crushed red pepper. Stir in tomatoes, seafood stock, and wine, and bring mixture to a boil. Add bay leaves; cover and simmer 20 minutes.

olive oil, yellow onion, fennel bulb, garlic, kosher salt, tomato paste, red pepper, tomatoes, seafood stock, white wine, bay leaves, chunks, clams, mussels, parsley, black pepper, lemon juice, crusty bread

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