Name: Quick and Easy Cioppino
Cook time: 10 min
Total time: 40 min
Yield: Makes 4 servings
Ingredients: 1 fennel bulb, stalks discarded and bulb cut lengthwise into 6 wedges; 1 medium onion, quartered; 3 garlic cloves, smashed and peeled; 3 tablespoons extra-virgin olive oil; 2 Turkish bay leaves or 1 California; 1 1/2 teaspoons dried thyme; 1/8 teaspoon dried hot red-pepper flakes; 1 (28-ounce) can crushed tomatoes in juice; 1 1/2 cups water; 1 cup full-bodied red wine such as Zinfandel or Syrah; 1 (8-ounce) bottle clam juice; 1 pound skinless fillets of thick white-fleshed fish such as halibut, hake, or pollack, cut into 2-inch chunks; 1 pound cultivated mussels

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Quick and Easy CioppinoRomulo Yanes

The legacy of San Francisco's Italian and Portuguese immigrants—many of them fishermen—lives on in this fuss-free take on the North Beach favorite, with fresh fennel adding a subtle touch of anise to the tomato-based seafood stew.

Recipe notes

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