San Francisco Cioppino

Ingredients:

• 1 Onion, chopped

• 1 Fennel bulb, sliced thinly

• 3 cloves Garlic, minced

• 1 can (28oz) Crushed tomatoes

• 2 cups Seafood or Chicken stock

• 1 cup Red wine

• 1 tsp Dried oregano

• 1/2 lb Shrimp, peeled

• 1/2 lb Scallops

• 1/2 lb White fish (cod/halibut), cubed

• 1/2 lb Mussels or Clams (scrubbed)

Instructions:

1. Sauté onion and fennel in a large pot with olive oil until soft. Add garlic.

2. Add wine and simmer for 2 minutes.

3. Add tomatoes, stock, and oregano. Cover and simmer for 20 minutes.

4. Add the mussels/clams. Cover and cook 5 minutes until they open.

5. Add the fish, shrimp, and scallops. Simmer gently for 3–5 minutes until cooked through.

6. Serve with crusty sourdough bread.