Quick and Easy Cioppino

Ingredients for Quick and Easy Cioppino

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

• 1 medium onion, quartered

• 3 garlic cloves, smashed and peeled

• 45ml olio extravergine di oliva

• 2 foglie di alloro turche o 1 californiana

• 1 1/2 teaspoons dried thyme

• 1/8 teaspoons dried hot red-pepper flakes

• 1 (800g) can crushed tomatoes in juice

• 350ml di acqua

• 240ml full-bodied red wine such as Zinfandel or Syrah

• 1 (230g) bottle clam juice

• 450g skinless fillets of thick white-fleshed fish such as halibut, hake, or pollack, cut into 2-inch chunks

• 450g cultivated mussels

Pulse fennel, onion, and garlic in a food processor until coarsely chopped.

Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoons black pepper.

Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 minutes.

Add tomatoes with their juice, water, wine, and clam juice and boil, covered, 20 minutes. Stir in seafood and cook, uncovered, until fish is just cooked through and mussels open wide, 4 to 6 minutes (discard any that remain unopened after 6 minutes). Discard bay leaves.

Avvertenza

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