I am half Sicilian, so a large part of the family does "The Seven Fishes" on Christmas Eve. I do not have the patience to make seven dishes. I make this instead — it uses five varieties of seafood, all in one pot. Now that's a happy holiday!

Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episode: Holiday Maneuvers

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Total:: 40 min
Prep:: 15 min
Cook:: 25 min

Yield:: 4 healthy servings

Level:: Intermediate

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.

Pairs well with Chardonnay

My Private Notes

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