Cioppino Serves 8

Pulse fennel, onion, and garlic in food processor until coarsely chopped. Heat oil in 5- to 6-qt heavy pot over medium high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 T salt and 1 tsp black pepper. Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 min. Add tomatoes w their juice, water, wine, and clam juice and boil, covered, 20 min. Stir in seafood and cook, uncovered until fish is just cooked and clams/mussels open wide, 4-6 min. Discard bay leaves and any unopened shells.

Fennel 2 bulbs, stalks discarded and coarsely chopped
Onion 1 medium, quartered
Garlic 6 cloves, smashed and peeled
Olive Oil 6 T ev
Bay Leaves 4 Turkish or 2 CA
Thyme 1 T dried
Pepper Flakes, Red 0.25 tsp
Tomato 56 oz can crushed, w juice
Water 3 c
Wine, Red 2 c
Clam Juice 16 oz
Fish 2 lb skinless fillet of thick fish (halibut, hake or pollack)
Mussels 2 lb or clams
Seafood other (calamari, octopus, etc)