This recipe is a quick version of the traditional Italian fish stew, cioppino.
Ingredients
1/4 cup olive oil
1 teaspoon crushed red pepper flakes
1 can anchovies
6 garlic cloves, crushed
1 bay leaf
2 celery stalks, chopped
1 medium onion, chopped
1 cup good quality dry white wine
1 (14 ounce) can chicken stock
1 (32 ounce) can diced tomatoes
4 sprigs fresh thyme, leaves removed or 1 teaspoon dried thyme
1 handful flat leaf parsley
1 1/2 pounds white fish such as cod, halibut or tilapia
Salt and pepper
10 large shrimp
8 sea scallops
16-20 mussels
A loaf of crusty fresh bread
Instructions
In large pot over moderate heat, combine olive oil, red pepper flakes, anchovies and garlic. The anchovies will act as a natural salt and the red pepper flakes will infuse the oil with heat.
Add chopped celery and onion. Saute until softened. Add wine and reduce for one minute. Add chicken stock, tomatoes, thyme and parsley. Bring to a boil, then reduce heat to medium low.
Cut white fish into 1 inch pieces. Season with salt and pepper. Add fish to liquid and simmer for 5 minutes. Give the pot a shake during cooking, but do not stir as it will break up the fish. Add shrimp, scallops, and mussels. Cover the pot and cook 10 minutes giving the pot a shake every occasionally.
Remove lid and remove any mussels that did not open.
Carefully ladle stew into shallow serving bowls. Serve with bread to mop up the broth.