Receta Cioppino: A Fine Kettle Of Fish
by Global Cookbook

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	Raciónes: 4

Ingredientes

1/4 c. extra-virgin extra virgin olive oil (3 turns around pan in a slow stream)
1 tsp crushed red pepper flakes
2 x flat fillets of anchovies - (to 3) liquid removed
6 x garlic cloves crushed
1 x fresh or possibly dry bay leaf
2 x celery ribs minced
1 med onion minced
1 c. good-quality dry white wine

1 ct chicken stock - (14 ounce)
1 can chunky-style crushed tomatoes - (32 ounce)
4 sprg fresh thyme leaves removed
1 handf flat-leaf parsley minced
1 1/2 lb cod cut 2" chunks Coarse salt to taste Freshly-grnd black pepper to taste
8 lrg shrimp peeled, deveined (or possibly ask for deveined easy-peel)
8 x sea scallops
16 x raw mussels - (to 20) scrubbed A loaf of fresh crusty bread for mopping

In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies heat into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.
Chop celery and onion near stove and add in to the pot as you work. Saute/fry vegetables for a few min to begin to soften and add in wine to the pot. Reduce wine a minute, then add in chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.
Season fish chunks with salt and pepper. Add in fish and simmer 5 min, giving the pot a shake now and then. Don't stir your soup with a spoon after the addition of fish or possibly you will break it up. Add in shrimp, scallops, and mussels and cover pot. Cook 10 min, giving the pot a good shake now and again.
Remove the lid and throw away any mussels which don't open. Carefully ladle stew into shallow bowls and pass bread at the table.
This recipe yields 4 healthy servings.