Cioppino (Italian Seafood Stew)

Ingredients

• •3 tablespoons olive oil
• •1 large fennel bulb , thinly sliced
• •6 ounces onion , chopped
• •8 ounces of celery , chopped
• •3 large shallots , chopped
• •2 teaspoons salt
• •4 large garlic cloves, finely chopped
• •¾ teaspoon dried crushed red pepper flakes , plus more to taste
• •6 ounces tomato paste
• •2 pounds diced tomatoes
• •1 ½ cups dry white wine
• •5 cups water
• •1 bay leaf
• •2 pounds crabs (any type), cut into pieces
• •2 pounds mussels , scrubbed and debearded
• •1 pound scallops
• •1 ½ pounds tilapia (or other white, firm-fleshed fish ), cut into 2- inch chunks
• •2 loaves of San Francisco sourdough bread or any other bread with a chewy crust

Instructions

1. 1Heat the oil in a very large pot over medium heat.
2. 2Add the fennel, onion, shallots, and salt and sauté until the onion is translucent.
3. 3Add the garlic and red pepper flakes, and sauté for 2 minutes.
4. 4Stir in the tomato paste.
5. 5Add tomatoes with their juices, wine, water, crabs, celery and bay leaf. Cover and bring to a simmer .
6. 6Reduce the heat to medium-low. Simmer, covered, for about 30 minutes to allow the flavors to blend.
7. 7Add the mussels to the cooking liquid. Cover and cook until the mussels begin to open.This should take about 5 minutes.
8. 8Add the scallops and fish. Simmer gently until the fish and scallops are just cooked through and all the mussels are completely open, gently stirring occasionally. This should take about another 10 minutes.
9. 9Check the soup for closed mussels and throw them out. Remove the bay leaf.
10. 10Season the soup to taste with more salt and red pepper flakes.