Cioppino Quick and Easy

By Dottiejk

Ingredients

• 1 fennel bulb; discard stalks/cut wedges
• 1 medium onion; quartered
• 3 garlic clove; smashed, peeled
• 3 tablespoon extra virgin olive oil
• 1 bay leaf
• 1-1/2 teaspoon dried thyme
• 1/8 teaspoon dried hot red-pepper flakes
• 28 ounce crushed tomatoes in juice
• 1-1/2 cup Water
• 1 cup Zinfandel or Syrah red wine
• 8 ounce Clam juice
• 1 pound seafood

Preparation

Step 1

Pulse fennel, onion and garlic in a food processor until coarsely chopped.

Heat oil in a 5-6 quart heavy pot over medium high heat until it shimmers;
then stir in chopped vegetables, bay leaf, thyme, red pepper flakes, 1-1/2
teaspoons salt and 1/2 teaspoon black pepper.

Cook, covered, over medium heat, stirring once or twice, until vegetables
begin to soften, about four minutes.

Add tomatoes with their juice, water, wine, and clam juice and boil,
covered, 20 minutes. Stir in seafood and cook, uncovered, until fish is
cooked through, 4 - 6 minutes. Discard bay leaf.