Cioppino

Instructions

1. Prepare the base
   Heat olive oil in a large, heavy pot over medium heat. Add the onion, garlic, and fennel, cooking until softened, about 5 minutes. Stir occasionally to prevent burning.
2. Build the flavor
   Add the oregano, red pepper flakes, and bay leaf to the pot. Cook for another minute until fragrant. Pour in the white wine and simmer until reduced by half, about 3-4 minutes.
3. Create the broth
   Add crushed tomatoes and seafood stock to the pot. Bring to a simmer, then reduce heat to low and cook uncovered for about 30 minutes, allowing flavors to meld together. Season with salt and black pepper to taste.
4. Cook firm fish
   Add the white fish chunks to the simmering broth. Cook gently for about 5 minutes until the fish begins to become opaque but is not yet fully cooked.
5. Add shellfish
   Add the mussels to the pot, cover, and cook for 2 minutes. Then add the shrimp and calamari, gently pushing them into the broth. Cover again and cook for an additional 4-5 minutes until the mussels have opened and the shrimp are pink and opaque.
6. Final touches
   Remove from heat and discard any mussels that haven't opened. Remove and discard the bay leaf. Gently stir in the fresh parsley, being careful not to break up the fish pieces.
7. Serve
   Ladle the Cioppino into large, shallow bowls, ensuring each serving gets a variety of seafood. Serve immediately with crusty sourdough bread on the side for dipping in the flavorful broth.