Cioppino: A Fine Kettle Of Fish

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil
		= (3 turns around pan in a slow stream)
1 teaspoon	5ml	Crushed red pepper flakes
2		Flat fillets of anchovies - (to 3) - drained
6		Garlic cloves - crushed
1		Fresh or dried bay leaf
2		Celery ribs - chopped
1		Onion - chopped (medium)
1 cup	237ml	Good-quality dry white wine
1		Container chicken stock - (14 oz)
1		Chunky-style crushed tomatoes - (32 oz)
4 sections		Fresh thyme - leaves removed
1		Handful flat-leaf parsley - chopped
1 1/2 lbs	681g / 24oz	Cod - cut 2" chunks
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
8		Shrimp - peeled, deveined (large)
		= (or ask for deveined easy-peel)
8		Sea scallops
16		Raw mussels - (to 20) - scrubbed
		A loaf of fresh crusty bread - for mopping

Recipe Instructions

In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.

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, and mussels 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.

This recipe yields 4 healthy servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B36) - from the TV FOOD NETWORK

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