Hearty Cioppino

Total Time: 2 hrs 5 mins Preparation Time: 25 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 6
• 1 red onion, chopped
• 1 fennel bulb, cored and chopped
• 2 serrano chili peppers, seeded and chopped
• 3 tablespoons olive oil
• 1 oranges or 1 yellow bell pepper, chopped
• 2 garlic cloves, minced
• 1 (28 ounce) can crushed tomatoes, undrained
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 2 cups fish stock or 2 cups chicken stock
• 1 cup dry wine
• 2 medium zucchini, cubed
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground
• 1 lb scallops, bay or 1 lb sea scallops, are fine
• 12 jumbo shrimp, peeled and deveined
• 12 mussels, scrubbed and debearded
• 1 lb red snapper fillet, cut into large chunks

Recipe

• 1 cook onion, fennel, and serrano chile peppers in oil over medium heat in a dutch oven until onion is tender. add bell pepper and garlic; cook, stirring constantly, 3 minutes.
• 2 stir in tomatoes and next 5 ingredients. bring to a boil; cover, reduce heat, and simmer 45 minutes.
• 3 stir in zucchini and rosemary; bring to a simmer, and simmer 10 minutes. remove and discard bay leaf. stir in salt and pepper.
• 4 add scallops and shrimp, and cook 3 minutes. add mussels and fish; cook 4 more minutes or until mussels open and fish flakes easily when tested with a fork. (its best if you cool it now and refrigerate over night to serve the next day -- the flavor intensifies while it sits overnight). its fine if you want to go ahead and eat it -- it tastes great now! serve with garlic bread or grilled focaccia.