Cioppino: A Fine Kettle of Fish

Ingredients

• 1/4 cup (3 turns around the pan in a slow stream) extra-virgin olive oil
• 1 teaspoon crushed red pepper flakes
• 2 to 3 flat fillets of anchovies, drained
• 6 cloves garlic, crushed
• 1 bay leaf, fresh or dried
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1 cup good quality dry white wine
• 1 (14-ounce) container chicken stock
• 1 (32-ounce) can chunky style crushed tomatoes
• 4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
• 1 handful flat-leaf parsley, chopped
• 1 1/2 pounds cod, cut into 2-inch chunks
• Salt and pepper
• 8 large shrimp, ask for deveined easy-peel or peel and devein
• 8 sea scallops
• 16 to 20 raw mussels, scrubbed
• A loaf of fresh, crusty bread, for mopping

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