Seafood Cioppino

Ingredients

• Crusty bread (for serving)
• Fresh parsley (1/4 cup, chopped)
• Fresh basil (1/4 cup, chopped)
• White fish fillets (1 pound, cut into chunks)
• Shrimp (1 pound, peeled and deveined)
• Clams (1 pound, scrubbed)
• Mussels (1 pound, cleaned and debearded)
• Salt and pepper (to taste)
• Dried thyme (1 teaspoon)
• Dried oregano (1 teaspoon)
• Bay leaf (1)
• Fish stock (2 cups)
• White wine (1 cup)
• Crushed tomatoes (1 can (28 oz))
• Tomato paste (2 tablespoons)
• Fennel bulb (1 small, thinly sliced)
• Red bell pepper (1, diced)
• Garlic (4 cloves, minced)
• Onion (1 large, diced)
• Olive oil (2 tablespoons)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, garlic, red bell pepper, and fennel. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the tomato paste and cook for 1 minute.
4. Add the crushed tomatoes, white wine, fish stock, bay leaf, oregano, thyme, salt, and pepper. Bring to a simmer and cook for 20 minutes.
5. Add the mussels, clams, shrimp, and white fish fillets to the pot. Cover and cook for 10 minutes, or until the seafood is cooked through and the shells have opened.
6. Remove the bay leaf and discard.
7. Stir in the fresh basil and parsley.
8. Serve the seafood cioppino in bowls, accompanied by crusty bread for dipping.