MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cioppino, The San Fransisco Treat
 Categories: Seafood, Stews, Wine, Vegetables, Chiles
      Yield: 6 Servings
 
      1 ts Fennel seeds
      3 tb Olive oil
      1 md Onion; fine chopped
      1 sm Fennel bulb; fine chopped
      4 cl Garlic; coarse chopped
      3    Bay leaves
      1 ts Dried oregano
    1/2 ts Crushed red pepper flakes
           Kosher salt
           Black pepper; freshly ground
     28 oz Can whole peeled tomatoes;
           - crushed by hand,
           - juices reserved
  1 1/2 c  Dry white wine
      8 oz Bottle clam juice
      1 lb Skinless filets;
           - haddock or US Pacific cod,
           - in 1" pieces
      1 lb Mussels;
           - scrubbed, debearded
      1 lb Large uncooked shrimp;
           - peeled, deveined
      1 lb Cleaned squid;
           - thawed bodies
           - in 1/2" rings,
           - tentacles left whole
           Country-style bread
 
  Toast fennel seeds in a small skillet over medium heat until
  fragrant, about 2 minutes. Finely grind in a spice mill; set aside.
  Heat oil in a large heavy pot over medium-high heat. Add onion,
  fennel, garlic, bay leaves, oregano, and red pepper flakes. Season
  with salt and pepper. Cover, and cook, stirring occasionally, until
  onion and fennel are soft, about 12 minutes.
  
  Stir in ground fennel seeds, tomatoes with juices, wine, clam
  juice, and 1 cup water. Cover, bring to a boil, reduce heat to
  medium-low, and cook, stirring often, until flavors meld, about
  15 minutes. Stir in fish, mussels, and shrimp and bring to a
  simmer. Cover and cook for 2 minutes. Add squid, cover, and cook
  until mussels open and seafood is cooked through, about 5 minutes.
  Discard mussels that do not open. Serve with bread.
  
  Recipe by The Bon Appétit Test Kitchen
  
  Recipe FROM: Bon Appétit, Dec 2011
  
  Formatted by: Dave Drum, Dec 11, 2011
  
  Uncle Dirty Dave's Archives
 
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