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Quick and Easy Cioppino
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| Quick and Easy Cioppino ingredients | |
| 1 | fennel bulb, stalks discarded and bulb cut lengthwise into 6 wedges |
| 1 medium | onion, quartered |
| 3 | garlic cloves, smashed and peeled |
| 3 tablespoons | extra-virgin olive oil |
| * 2 Turkish bay leaves or 1 California | |
| 1 1/2 teaspoons | dried thyme |
| 1/8 teaspoon | dried hot red-pepper flakes |
| 1 (28-ounce) can | crushed tomatoes in juice |
| 1 1/2 cups | water |
| 1 cup | full-bodied red wine such as Zinfandel or Syrah |
| 2 or 3 (8-ounce) bottles | clam juice |
| 1 pound | skinless fillets of thick white-fleshed fish such as halibut, hake, |
| or pollack, cut into 2-inch chunks | |
| 1 pound | cultivated mussels |
| * include other sea food as desired - like crab preparation Pulse fennel, onion, and garlic in a food processor until coarsely chopped. Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 1/2 | |
| teaspoons | salt |
| 1/2 teaspoon | black pepper |
Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 minutes.
Add tomatoes with their juice, water, wine, and clam juice and boil, covered, 20 minutes.
Stir in seafood and cook, uncovered, until fish is just cooked through
and mussels open wide, 4 to 6 minutes (discard any that remain unopened after 6
minutes). Discard bay leaves.
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More http://www.epicurious.com/recipes/food/views/Quick-and-Easy-Cioppino-240279#ixzz199imoP8Q
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