Cioppino with Fennel

Perfect for a cold winter's day or a romantic dinner.

Ingredients

• 3 tablespoons olive oil, divided
• 1 small organic yellow onion, chopped
• 1 medium organic carrot, finely chopped
• 1/2 medium organic green bell pepper, chopped
• 1 small leeks (white part only), chopped
• 1 stalk organic celery, chopped
• 1/4 fennel bulb, chopped
• 1 28-oz. can whole tomatoes with basil
• 2 tablespoons tomato paste
• 1/2 quart fish stock (vegetable stock or chicken stock can be substituted)
• Salt and pepper to taste
• 1 tablespoon basil, chiffonade
• 1 sprig oregano, minced
• 3 bay leaves
• 2 cloves organic garlic, finely chopped
• 1 pound white fish (halibut or red snapper)
• 12 shrimp (u-15 size) peeled and deveined
• 4 sea scallops, cleaned
• 1 cup white wine
• 12 clams, scrubbed clean
• 2 legs king crab, cut into 6 pieces and cut down one side
• 1/4 cup Italian parsley, chopped
• 1 organic lemon, zested and juice freshly squeezed

Directions

1. In a large Dutch oven, heat oil until just smoking.
2. Sauté onions until transparent.
3. Add carrot, green pepper, leek, celery and fennel; sauté until vegetables turn translucent or start to collapse.
4. Squash tomatoes.
5. Add squashed tomatoes to sauce pot with juice, stock, herbs, salt and pepper; simmer 1 hour over low heat.
6. Remove bay leaves.
7. Add garlic and whitefish; cook 3 minutes.
8. Add remaining fish and heat until shrimp are pink and scallops are white.
9. Add parsley, lemon juice and zest. Serve with crusty sourdough bread.