Cioppino

This cioppino is super easy to make and you can virtually use any fish you may have sitting in your freezer and just add some fresh mussels and clams from the store. I always have bits of leftover fish when I buy frozen packets. I substituted the cod with some mahi mahi and halibut fillets, and the scallops with some frozen squid I had in the freezer.

Ingredients

1/4 cup (3 turns around the pan in a slow stream) extra-virgin olive oil
1 teaspoon crushed red pepper flakes
6 cloves garlic, crushed
1 bay leaf, fresh or dried
2 celery ribs, chopped
1 medium onion, chopped
1 cup good quality dry white wine
1 (14-ounce) container chicken stock
1 (32-ounce) can chunky style crushed tomatoes
4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
1 handful flat-leaf parsley, chopped
1 1/2 pounds cod, cut into 2-inch chunks (I used halibut and mahi mahi)
Salt and pepper
8 large shrimp, ask for deveined easy-peel or peel and devein
8 sea scallops (I used squid)
16 to 20 raw mussels, scrubbed
8 clams, scrubbed
A loaf of fresh, crusty bread, for mopping

Directions

In a large pot over moderate heat combine oil, crushed pepper, garlic, and bay leaf.

Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.

Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, mussels, clams, and cover pot. Cook 10 minutes, giving the pot a good shake now and again.

Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.