Venetian-Style Cioppino

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
382
FAT
36%
CHOL
67%
SOD
53%

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Ingredients for 6 servings

3 tablespoons extra virgin olive oil (EVOO)

1 large bulb fennel, quartered lengthwise, core removed and thinly sliced (heads up: save a handful of the fronds for garnish)

1 large onion, quartered lengthwise, then thinly sliced

3 cloves garlic, chopped

Salt and pepper

1 large, fresh bay leaf

1/2 cup dry vermouth or dry white wine

2 healthy pinches of saffron

1 cup chicken stock

1 can chunky-style crushed tomatoes (28 ounces)

1 1/2 pounds cod, cut into chunks

3/4 pound large, deveined shrimp

3/4 pound scrubbed mussels

1 cup loosely packed fresh basil, torn or shredded

1 loaf of crusty bread

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