Emily's Cioppino

Based on Epicurious’s Quick and Easy Cioppino and Grandfather’s Cioppino – these are the proportions I used. We were nine. I suspect if we hadn't eaten such great appetizers, we might have finished the pot. As it was, there's enough left for another dinner for two.

• 1 fennel bulb, stalks discarded and bulb cut lengthwise into 6 wedges
• 3 medium onion, quartered
• 4 stalks celery
• 5 garlic cloves, smashed and peeled
• 5 tablespoons extra-virgin olive oil
• 3 bay leaves 
• 3 teaspoons dried thyme
• 1/4 teaspoon dried hot red-pepper flakes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 (28-ounce) can crushed tomatoes in juice
• 1 can diced tomatoes
• @ 1 ½ cups homemade tomato sauce (last summer’s, from freezer)
• 2 cups water
• 2 cup full-bodied red wine
• 1 (8-ounce) bottle clam juice
• 1 cup shrimp stock from shells (or use two bottles of clam juice
• 1 pound skinless fillets of thick white-fleshed fish such as halibut, hake, or pollack, cut into 2-inch chunks
• 1 cup white wine
• Pinch of allspice
• Pinch of cinnamon
• 1 pound cultivated mussels
• 2 pounds large shrimp, with tails
• 2 pounds scallops
• 2 pounds crab legs

PREPARATION
(in the morning or day before)

1. 1. Pulse fennel, onion, celery and garlic in a food processor until coarsely chopped.
2. Heat oil in a large heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes,salt, and black pepper. 
3. Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 -6 minutes. 
4. Add tomatoes with their juice, water, red wine, clam juice and shrimp stock and simmer, covered, for about an hour.

BEFORE SERVING

1. Reheat, adding white wine, allspice and cinnamon.
2. Add mussels, check to see they all open.
3. Add the remaining seafood and fish, and enjoy!