Hearty Cioppino

Serve this Italian favorite with garlic bread or grilled focaccia.

Yield: Makes 6 servings

Ingredients

• 1  red onion, chopped
• 1  fennel bulb, cored and chopped
• 2  serrano chiles, seeded and chopped
• 3  tablespoons  olive oil
• 1  orange or yellow bell pepper, chopped
• 2  garlic cloves, minced
• 1  (28-ounce) can crushed tomatoes
• 1  bay leaf
• 1/4  teaspoon  dried thyme
• 1/4  teaspoon  dried oregano
• 2  cups  fish or chicken broth
• 1  cup  dry white wine
• 2  cups  zucchini, cubed (about 2 medium)
• 1/2  tablespoon  chopped fresh rosemary
• 1/2  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 12  sea scallops or 1 pound bay scallops
• 12  jumbo shrimp, peeled and deveined
• 12  mussels, scrubbed and debearded
• 1  pound  red snapper or other firm, white fish, cut into large chunks

Preparation

Cook onion, fennel, and chiles in oil over medium heat in a Dutch oven until onion is tender. Add bell pepper and garlic; cook, stirring constantly, 3 minutes. Stir in tomatoes and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes.

Stir in zucchini and rosemary; bring to a simmer, and simmer 10 minutes. Remove and discard bay leaf. Stir in salt and pepper.

Add scallops and shrimp, and cook 3 minutes. Add mussels and fish; cook 4 more minutes or until mussels open and fish flakes easily when tested with a fork.