Cioppino

Ingredients:

• 1 pound firm white fish, cut into 1 inch pieces
• 1 pound mussels, cleaned and debearded
• 1 pound shrimp, peeled and deveined
• 1 can (28 ounces) diced tomatoes
• 1 cup fish stock or clam juice
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 fennel bulb, chopped
• 1/4 cup olive oil
• 1/2 cup white wine
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat.
2. Add onion, garlic, red bell pepper, and fennel. Cook until vegetables are soft, about 5 minutes.
3. Stir in diced tomatoes, fish stock, white wine, oregano, thyme, basil, and bay leaf.
4. Season with salt and pepper to taste.
5. Bring to a simmer and let cook for 15 minutes.
6. Add the fish, mussels, and shrimp to the pot and gently stir to combine.
7. Cover the pot and let cook for an additional 10 minutes, or until the seafood is fully cooked and the mussels have opened.
8. Discard any mussels that have not opened.
9. Serve hot in bowls and enjoy with crusty bread for