Ina Garten's Cioppino Recipe (Seafood Stew)

foodiecrush.com

Patricia Buchholz Petrous

¼ cup olive oil

2 cups fennel bulb , white part only, cut into ½-inch dice

1 ½ cup yellow onion , 1 large, cut into ½-inch dice

3 garlic cloves , pressed or minced

1 teaspoon whole fennel seeds

½ teaspoon red pepper flakes

1 28-ounce can crushed tomatoes

4 cups seafood stock

1 ½ cups dry white wine , such as Pinot Grigio

kosher salt and freshly ground black pepper

1 pound cod fillets , skin removed, cut into 2-inch dice

1 pound large shrimp , peeled and deviened

1 pound sea scallops , halved crosswise

1 dozen mussels , scrubbed

1 dozen littleneck clams , or other small clam

1 tablespoon anise flavored liqueur , such as Pernod or Pastis

3 tablespoons parsley , minced

Directions at foodiecrush.com

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