San Francisco Cioppino

Ingredients

• 3 tablespoons olive oil
• 1 onion, diced
• 1 small fennel bulb, diced
• 4 garlic cloves, minced
• ¼ teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes
• 4 cups seafood stock
• 1 cup dry white wine, or extra seafood stock
• 1 bay leaf
• 1 pound mussels, scrubbed and debearded
• 1 pound firm white fish, cut into 1½-inch pieces
• 1 pound peeled deveined shrimp
• 2 tablespoons chopped parsley
• Salt and black pepper to taste
• Sourdough bread, for serving

Directions

1. Discard cracked mussels and any open mussels that do not close when tapped. Keep seafood chilled until needed.
2. Heat oil in a large pot. Cook onion and fennel for 8 minutes. Add garlic, pepper flakes and tomato paste; cook 2 minutes.
3. Add tomatoes, stock, wine and bay leaf. Simmer 20 minutes.
4. Add mussels, cover and simmer 4 minutes. Add fish and shrimp; cover and cook 5–7 minutes more, until mussels open, shrimp are opaque and fish reaches 145°F. Discard mussels that remain closed.
5. Remove bay leaf, season and add parsley. Serve with sourdough.