Cioppino: A Fine Kettle Of Fish - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
1 teaspoon crushed red pepper flakes
2 -3 flat fillets anchovies, drained
6 garlic cloves, crushed
1 bay leaf (fresh or dried)
2 celery ribs, chopped
1 medium onion, chopped
1 cup good quality dry white wine
1 (14 ounce) container chicken stock
1 (32 ounce) can chunky style crushed tomatoes
4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
handful flat leaf parsley, chopped
1 1/2 lbs cod, cut into 2-inch chunks
salt and pepper
8 large shrimp (ask for deveined easy-peel or peel and devein)
8 sea scallops
16 -20 raw mussels, scrubbed
1 loaf fresh crusty bread, for mopping

Preparation

In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.
Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.
Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.
Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.