Cioppino Recipe (Italian Seafood Stew)

Ingredients

• 4-6 cloves Garlic, finely minced
• 1 fresh or dried Bay Leaf
• 2 chopped Celery Ribs
• 1 thinly sliced Fennel Bulb
• 1 medium Onion, diced
• 1 cup Dry White Wine
• 2 cups Chicken Stock
• 1 28 oz can diced tomatoes
• 4 sprigs Fresh Thyme, leaves removed
• 1 handful chopped flat-leaf parsley
• 1 1/2 lbs 2-inch chunks Cod or Other Firm Whitefish
• 8 large Shrimp
• 16-20 whole Mussels
• 1 lb Haddock, cut into chunks
• 1 tbsp Red wine vinegar

Instructions

1. In a large pot over moderate heat combine oil, celery and onion and a pinch each of salt and pepper.
2. Saute vegetables for a few minutes to begin then add the garlic and bay leaf.
3. Cook until slightly browned then add the wine to the pot.
4. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley.
5. Bring sauce to a bubble and reduce heat to medium low.
6. 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 it will break into pieces!
7. Add shrimp and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again, to move things around a bit.
8. Remove the lid and discard any mussels that do not open.
9. Taste the broth and add seasonings/lemon juice to taste. Serve with parmesan cheese and enjoy!