Cioppino (Italian Seafood Stew)

Italy

Published method, 10 steps.

Ingredients

• 3 tablespoons olive oil
• 1 large fennel bulb, thinly sliced
• 6 ounces onion, chopped
• 8 ounces of celery, chopped
• 3 large shallots, chopped
• 2 teaspoons salt
• 4 large garlic cloves, finely chopped
• ¾ teaspoon dried crushed red pepper flakes, plus more to taste
• 6 ounces tomato paste
• 2 pounds diced tomatoes
• 1 ½ cups dry white wine
• 5 cups water
• 1 bay leaf
• 2 pounds crabs (any type), cut into pieces
• 2 pounds mussels, scrubbed and debearded
• 1 pound scallops
• 1 ½ pounds tilapia (or other white, firm-fleshed fish), cut into 2-inch chunks
• 2 loaves of San Francisco sourdough bread or any other bread with a chewy crust

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