Cioppino

• 1 whole Onion, Diced
• 1 whole Fennel Stalk, Fronds Removed And Bulb Diced
• 5 cloves Garlic, Minced
• 2 teaspoons Fennel Seeds
• 2 teaspoons Rosemary
• 2 teaspoons Oregano
• 2 Tablespoons Olive Oil
• 2 cups White Wine
• 56 ounces, weight Canned Tomatoes, Diced
• 1 whole Bell Pepper, Diced
• 1 pinch Red Pepper Flakes (Optional Or To Taste)
• 1/2 teaspoons Sea Salt
• 2 cups Water
• 1 pound Firm Fish Like Snapper Or Salmon
• 3/4 pounds Calamari
• 2 pounds Mussels, Clams Or A Combonation
• 2 pounds Crab, Cut Into Pieces To Fit Into Bowls
• 1/2 pounds Bay Scallops
• 1 pound Shrimp, Peeled And Devained
• 1 whole Lemon, Sliced, To Serve

1. Saute onion, fennel, celery, minced garlic, fennel seeds, rosemary and oregano in extra virgin olive oil over medium high heat until fragrant and softened, about 4-5 minutes. Add white wine, canned tomatoes, bell pepper, a pinch of red pepper flakes (optional) and sea salt. Cover and bring to a simmer. Cook for 15 minutes.
2. Add water and return to a simmer. Add firm white fish, calamari, mussels, clams and crab, return to a simmer and cook until mussels and clams open, about 5-10 minutes. Add bay scallops and shrimp, cook until shrimp are pink and cooked through, about 2 minutes.
3. Serve with a slice of lemon.

onion, stalk, garlic, fennel seeds, rosemary, oregano, olive oil, white wine, tomatoes, bell pepper, red pepper, salt, water, snapper, calamari, mussels, bay scallops, shrimp, lemon

Taken from tastykitchen.com/recipes/soups/cioppino-4/ (may not work)