Cioppino (Fisherman’s Stew)
Serves 4

Every fishing community has its own variation, but all along Italy’s lengthy coast and throughout much of the Mediterranean, a spicy tomato-based fish broth prevails, with an assortment of fish and seafood that changes from day to day, depending on what the fisherman catch. Cioppino is a bowlful of delicious nutrition, packed with protein, fresh herbs, lycopenes and good fats. It looks like a lot of ingredients, but it’s deceptively easy.

Ingredients
2 tablespoons olive oil
1 small yellow onion, peeled and chopped
½ green bell pepper, seeded and chopped
2 sun-dried tomatoes in oil, chopped
1 bottle (8 ounces) clam juice
1 can (14 ounces) fire-roasted diced tomatoes and juice
2 cloves garlic, peeled and minced
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, minced finely
1 tablespoon fresh basil, minced
1 bay leaf, whole
½ cup dry red wine
1 quart fish or chicken stock
1 pound firm-, white-fleshed fish, cut in chunks
½ pound sea scallops, cut in chunks if large
1 teaspoon fennel seeds, crushed
½ teaspoon coarse salt
½ teaspoon freshly ground black pepper
4 tablespoons freshly grated parmesan cheese
1 tablespoon chopped fresh flat-leaf parsley or cilantro

Directions

1. Heat the olive oil in a large saucepan or soup pot and sauté the onion and bell pepper until soft.
2. Meanwhile, in a blender, puree the sun-dried tomatoes with the bottle of clam juice until smooth.
3. Add the tomato-clam puree to the pot, along with the diced tomatoes, garlic, herbs, and wine. Allow tosimmer for about 20 minutes.
4. Meanwhile, season the fish chunks with the salt, pepper, and fennel seeds and set aside.
5. Add the seasoned fish to the pot and simmer another 5 to 10 minutes until the fish is cooked through. Discard bay leaf.
6. Ladle into bowls and garnish with a tablespoon of the cheese and a sprinkling of freshly chopped parsley or cilantro.