Quick and Easy Cioppino Recipe | Epicurious.com

Name: Quick and Easy Cioppino Recipe | Epicurious.com
Prep time: 10 min
Ingredients: 1 fennel bulb, stalks discarded and bulb cut lengthwise into 6 wedges; 1 medium onion, quartered; 3 garlic cloves, smashed and peeled; 3 tablespoons extra-virgin olive oil; 2 Turkish bay leaves or 1 California; 1 1/2 teaspoons dried thyme; 1/8 teaspoon dried hot red-pepper flakes; 1 (28-ounce) can crushed tomatoes in juice; 1 1/2 cups water; 1 cup full-bodied red wine such as Zinfandel or Syrah; 1 (8-ounce) bottle clam juice; 1 pound skinless fillets of thick white-fleshed fish such as halibut, hake, or pollack, cut into 2-inch chunks; 1 pound cultivated mussels

Quick and Easy Cioppino Recipe | Epicurious.com was pinched from <a href="http://www.epicurious.com/recipes/food/views/Quick-and-Easy-Cioppino-240279" target="_blank">www.epicurious.com.</a>

"The legacy of San Francisco's Italian and Portuguese immigrants?many of them fishermen?lives on in this fuss-free take on the North Beach favorite, with fresh fennel adding a subtle touch of anise to the tomato-based seafood stew...."

INGREDIENTS

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1 fennel bulb, stalks discarded and bulb cut lengthwise into 6 wedges

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1 medium onion, quartered

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3 garlic cloves, smashed and peeled

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3 tablespoons extra-virgin olive oil

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2 Turkish bay leaves or 1 California

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1 1/2 teaspoons dried thyme

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1/8 teaspoon dried hot red-pepper flakes

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1 (28-ounce) can crushed tomatoes in juice

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1 1/2 cups water

•

1 cup full-bodied red wine such as Zinfandel or Syrah

•

1 (8-ounce) bottle clam juice

•

1 pound skinless fillets of thick white-fleshed fish such as halibut, hake, or pollack, cut into 2-inch chunks

•

1 pound cultivated mussels

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