Cioppino (San Francisco style fish stew)
Prep Time: 30 minutes Cook Time: 45 minutes Yield: Makes: 8 servings (serving size: 2 cups cioppino) Ingredients 3 tablespoons olive oil 2 medium red onions, chopped (3 1/2 cups) 1 large fennel bulb (about 1 lb) chopped, fronds reserved for garnish 1/4 teaspoon salt 4 cloves, chopped 1 1/2 teaspoons dried oregano 1/2 teaspoon crushed red pepper 1 Turkish bay leaf 2 cups dry white wine 2 cups water (or 1 cup water, one 8-oz bottle clam juice) 1 (28 oz) can crushed tomatoes 1 pound mussels, rinsed and debearded if necessary 2 pounds pollock, cut in 2-inch chunks 1/2 pound large shrimp, peeled and deveined 1/2 pound cleaned squid, bodies cut into 1/2-inch rings, optional Preparation 1. Heat oil in a 5 1/2- to 6-quart wide, heavy pot over medium. Stir...