Cioppino: A Fine Kettle Of Fish

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
605
FAT
66%
CHOL
68%
SOD
68%

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Ingredients for 4 servings

1/4 cup extra virgin olive oil (EVOO)

1 teaspoon crushed red pepper flakes

2-3 anchovy fillets, drained

6 cloves garlic, crushed

1 bay leaf, fresh or dried

2 ribs celery, chopped

1 medium onion, chopped

1 cup good-quality dry white wine

1 3/4 cups chicken stock (14 ounces)

1 can chunky-style crushed tomatoes (32 ounces)

4 sprigs fresh thyme, leaves stripped (about 1 tablespoon)

A handful of flat leaf parsley, chopped

1 1/2 pounds cod fillets, cut into 2-inch chunks

Salt and pepper

8 large shrimp, ask for deveined easy-peel shrimp at the seafood counter

8 sea scallops

16-20 mussels, scrubbed

A loaf of fresh, crusty bread, for mopping

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