Name: Cioppino
Cook time: 1 hours
Total time: 1 hours
Yield: 6 to 8 Servings
Ingredients: 1 teaspoon fennel seeds; 3 tablespoons olive oil; 1 medium onion, finely chopped; 1 small (or 1/2 large) fennel bulb, finely chopped; 4 garlic cloves, coarsely chopped; 3 bay leaves; 1 teaspoon dried oregano; 1/2 teaspoon crushed red pepper flakes; Kosher salt and freshly ground black pepper; 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved; 1 1/2 cups dry white wine; 1 8-ounce bottle clam juice; 1 pound skinless fillets haddock or U.S. Pacific cod, cut into 1' pieces; 1 pound mussels, scrubbed, debearded; 1 pound large uncooked shrimp, peeled and deveined, or frozen king crab legs, thawed; 1 pound cleaned squid, thawed if frozen, bodies cut into 1/2' rings, tentacles left whole; Country-style bread

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Lisa Hubbard

You'll want crusty bread for sopping up this San Francisco fish stew.

Recipe notes