Cioppino
Ingredients
- 3 tablespoons olive oil
- 2 anchovy fillets
- 1 bay leaf
- 1/8 teaspoon red pepper flakes
- 2 cloves garlic, thinly sliced
- 1 medium yellow onion, chopped
- Kosher salt and freshly ground black pepper
- One 28-ounce can whole tomatoes
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 pound firm white fish fillets (cod, halibut or mahi-mahi), cut into large pieces
- 8 sea scallops
- 12 blue mussels
- 8 littleneck clams (rinsed well)
- 8 large shrimp, peeled and deveined
- 1 1/2 tablespoons fresh lemon juice
Instructions
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