Cioppino

I just made this for a party - it got rave reviews. Incredibly fast to make. I doubled the recipe and used 4 lbs of mahogany clams to replace the 2 lbs of mussels. Also, I used Syrah for the wine and cod for the fish.

Easy Seafood Cioppino

1 fennel bulb cut into 6 wedges
1 onion, quartered
3 garlic cloves, smashed
2 T olive oil
2 bay leaves
1 1/2 t. thyme
1/8 t. crushed red pepper flakes
1 1/2 t. salt
1/2 t. pepper
28 oz can of crushed tomatoes
1 1/2 c. water
1 c. Syrah or red zinfandel
8 oz. clam juice
1 lb halibut or other firm white fish
1 lb mussels

Put veggies in food processor and pulse until chopped. Heat olive oil in Dutch oven - saute vegies and spices 4 min. Add tomatoes and liquids and boil 20 min. Add fish and mussels - cook until mussels open, 4-6 min.

~From Gourmet magazine