Name: Cioppino: A Fine Kettle of Fish
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 healthy servings
Ingredients: 1/4 cup (3 turns around the pan in a slow stream) extra-virgin olive oil; 1 teaspoon crushed red pepper flakes; 2 to 3 flat fillets of anchovies, drained; 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; Salt and pepper; 8 large shrimp, ask for deveined easy-peel or peel and devein; 8 sea scallops; 16 to 20 raw mussels, scrubbed; A loaf of fresh, crusty bread, for mopping

Directions

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.

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Cioppino: A Fine Kettle of Fish

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