Ina Garten's cioppino

Cioppino

• Good olive oil
• 2 cups 1/2-inch-diced fennel bulb
• 1 1/2 cups 1/2-inch-diced yellow onion, about 1 large onion
• 1 tablespoon minced garlic, about 3 cloves
• 1 teaspoon whole dried fennel seeds
• 1/2 teaspoon crushed red pepper flakes
• 1 28-ounce can crushed tomatoes, such as San Marzano
• 4 cups seafood stock, preferably homemade
• 1 1/2 cups dry white wine, such as Pinot Grigio
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds center-cut cod fillets, skin removed and diced into 2-inch pieces
• 1 pound large shrimp, peeled and deveined
• 1 pound sea scallops, halved crosswise
• 24 mussels, scrubbed
• 1 tablespoon Pernod
• 3 tablespoons minced fresh parsley
• Garlic toasts, for serving

Seafood stock

• 2 tablespoons good olive oil
• Shells from 1 pound large shrimp
• 2 cups chopped yellow onion, about 2 onions
• 2 carrots, unpeeled and chopped
• 3 celery stalks, chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine, such as Pinot Grigio
• 1/3 cup tomato paste
• 10 sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 1 1/2 quarts water, plus more if needed

Garlic toasts

• 1 baguette
• 1/4 cup good olive oil
• Kosher salt and freshly ground black pepper
• 1 garlic clove, halved lengthwise

Make the seafood stock

1. Brown the base. Warm the olive oil in a medium pot over medium heat. Add the shrimp shells, onion, carrots, and celery and cook for about 15 minutes, until lightly browned.
2. Add aromatics and simmer. Stir in the garlic and cook for 1 more minute. Add the water, wine, tomato paste, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, then lower the heat and simmer for 1 hour.
3. Strain. Strain through a sieve, pressing on the solids. You should have about 1 quart of stock. If you are short, add enough water or white wine to make 1 quart.
4. Cool if needed. Cool completely, then refrigerate for up to 3 days or freeze for up to 1 month.

Make the cioppino

1. Build the broth. Heat 1/4 cup olive oil in a large heavy pot or Dutch oven over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.
2. Bloom the aromatics. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant.
3. Simmer the base. Add the crushed tomatoes, seafood stock, white wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes.
4. Add the seafood in order. Add the cod first, then the shrimp, scallops, and finally the mussels. Do not stir.
5. Cook gently. Bring to a simmer, lower the heat, cover, and cook for 8 to 10 minutes, until the seafood is cooked and the mussels have opened.
6. Finish. Stir in the Pernod carefully so the fish stays in large pieces. Cover and set aside for 3 minutes so the flavors meld, then discard any mussels that did not open.
7. Serve. Ladle into large shallow bowls, sprinkle with parsley, and serve hot with garlic toasts.

Make the garlic toasts

1. Heat the oven. Preheat the oven to 400 degrees F.
2. Slice the bread. Cut the baguette diagonally into 1/4-inch-thick slices. You should get about 20 to 25 slices.
3. Toast. Lay the slices on a sheet pan, brush each with olive oil, and sprinkle generously with salt and pepper. Bake for 15 to 20 minutes, until browned and crisp.
4. Rub with garlic. As soon as the toasts are cool enough to handle, rub the top of each piece with the cut side of the garlic. Serve at room temperature.