Cioppino

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Jean Guarino

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Good olive oil

2 cups (½-inch-diced) fennel bulb

1 ½ cups (½-inch-diced) yellow onion (1 large)

1 tablespoon minced garlic (3 cloves)

1 teaspoon whole dried fennel seeds

½ teaspoon crushed red pepper flakes

1 (28-ounce) can crushed tomatoes, such as San Marzano

4 cups seafood stock, preferably homemade (recipe follows)

1 ½ cups dry white wine, such as Pinot Grigio

Kosher salt and freshly ground black pepper

1 ½ pounds center-cut cod fillets, skin removed, 2-inch diced

1 pound large (16 to 20-count) shrimp, peeled and deveined

1 pound sea scallops, halved crosswise

24 mussels, scrubbed

1 tablespoon Pernod

3 tablespoons minced fresh parsley

Garlic Toasts, for serving (recipe follows)

subheading: Seafood Stock:

2 tablespoons good olive oil

Shells from 1 pound large shrimp

2 cups chopped yellow onion (2 onions)

2 carrots, unpeeled and chopped

3 celery stalks, chopped

2 garlic cloves, minced

½ cup dry white wine, such as Pinot Grigio

⅓ cup tomato paste

10 sprigs fresh thyme

Kosher salt and freshly ground black pepper

subheading: Garlic Toasts:

1 baguette

¼ cup good olive oil

Kosher salt and freshly ground black pepper

1 garlic clove, halved lengthwise

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