Seafood cioppino
Try this cioppino recipe fit for a feast: Heat 3 tbsp olive oil in a heavy pot over medium heat. Add one diced onion and fennel bulb, 2 tbsp chopped capers, ½ c chopped olives and salt. Sauté a few minutes, adding 3 minced garlic cloves in the last minute. Stir in a pinch of chili flakes, then pour in 2 c white wine. Simmer until mostly evaporated, then stir in 28 oz crushed tomatoes, ½ c olive oil, and 2 c water. Simmer a few minutes, then add 2 lb mussels. Cover and simmer 3 minutes. Cut a cod fillet into bite-sized pieces and add to stew along with 1/2 lb shrimp. Simmer uncovered a few minutes more until cooked through. Serve with crusty bread and butter.
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