Zuppa Di Pesce, Cioppino, Or Fish Stew - cooking recipe

Ingredients

1 -3 tablespoon olive oil
8 ounces onions, minced
4 garlic cloves, minced
4 anchovies (optional)
1 celery, diced (4 ounces)
5 ounces diced fresh fennel (finocchio or anise)
5 ounces diced carrots
1 cup diced potato
3 ounces fresh diced shiitake mushrooms
1 cup white wine
1/4 cup fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried crushed coriander seed
1 bay leaf
4 cups kale, rough chopped
2 (28 ounce) cans diced tomatoes
1 tablespoon Worcestershire sauce
1 lemon, zest of
1 pinch saffron
2 teaspoons salt
1 teaspoon black pepper
4 cups shrimp stock, from shrimp shells or 4 cups water
1 1 lb catfish fillets (white flesh fish) or 1 lb cod fish fillet (white flesh fish)
1 lb shrimp, shelled and deveined reserve shells for stock
1 lb scallops
1 lb seafood, mix (which comes frozen and consist of baby octopus, squid, shrimp) (optional)
1 (8 ounce) can baby clams, and juice
Garnish
red pepper flakes, to taste
fresh parsley

Preparation

In a pot add 5 cups water and shrimp shells bring to boil and then simmer 30 minutes.
Meanwhile in a large pot heat oil add onion garlic, anchovies, celery, fennel, carrots, potatoes, & mushrooms saute till translucent about 5 minutes.
Add wine and herbs reduce wine cooking for 10 minutes.
Add kale, can tomatoes, Worcestershire sauce, lemon zest, saffron, salt & black pepper.
Strain stock from shrimp shells (discard shells) adding enough water to make 4 cups.
Add to pot simmering 15 minutes.
Add remaining ingredients simmer 10-15 more minutes till fish almost flakes apart.
Check for seasoning adding more salt and pepper if needed.
Garnish with crushed pepper flakes and fresh parsley.