Cioppino With Rice

• 2 tablespoons vegetable oil
• 1 1/2 pounds seafood
• 1 onion large, chopped
• 1 fennel bulb medium, thinly sliced
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• 2 cups pasta sauce arrabiata
• 2 cups chicken stock
• 2 ounces pitted kalamata olives
• 2 tablespoons fresh flat leaf parsley chopped
• steamed rice to serve
• lemon wedges to serve

1. Heat 1 tbsp oil in a large saucepan over medium heat. Cook seafood, in batches, for 1-2 mins, or until seared. Transfer to a colander to drain.
2. Add remaining oil and cook onion and fennel for 10 mins, or until softened. Add garlic and oregano and cook for 1 min, or until fragrant. Add pasta sauce, stock and 1/2 cup water. Bring to a boil then return seafood to pan. Reduce heat and simmer, uncovered, for 2-3 min, or until seafood is just cooked through. Remove from heat. Add olives and parsley. Serve with rice and lemon wedges.

vegetable oil, seafood, onion, garlic, oregano, pasta sauce arrabiata, chicken stock, olives, flat leaf parsley, rice, lemon wedges

Taken from www.yummly.com/recipe/Cioppino-with-Rice-1408636 (may not work)