Zuppa Di Pesce, Cioppino, or Fish Stew

• olive oil↗1 -3 tablespoon
• onions, minced↗8 ounces
• garlic cloves, minced↗4
• anchovies (optional)↗4

  optional

• celery, diced (4 ounces)↗1
• diced fresh fennel (finocchio or anise)5 ounces
• diced carrots5 ounces
• diced potato1 cup
• fresh diced shiitake mushrooms3 ounces
• white wine↗1 cup
• fresh parsley↗1⁄4 cup
• dried basil↗1 teaspoon
• dried oregano↗1 teaspoon
• dried crushed coriander seed↗1 teaspoon
• bay leaf↗1
• cups kale, rough chopped↗4
• (28 ounce) cans diced tomatoes2
• tablespoon Worcestershire sauce↗1
• lemon, zest of↗1
• pinch saffron↗1
• teaspoons salt↗2
• teaspoon black pepper↗1
• cups shrimp stock, from shrimp shells or 4 cups water↗4
• 1 lb catfish fillets (white flesh fish) or 1 lb cod fish fillet (white flesh fish)↗1
• lb shrimp, shelled and deveined reserve shells for stock↗1
• lb scallops↗1
• lb seafood, mix (which comes frozen and consist of baby octopus, squid, shrimp) (optional)1
• (8 ounce) can baby clams, and juice↗1
• Garnish
• red pepper flakes, to taste↗
• fresh parsley↗

Step-by-step instructions

1. 1

   In a pot add 5 cups water and shrimp shells bring to boil and then simmer 30 minutes.

2. 2

   Meanwhile in a large pot heat oil add onion garlic, anchovies, celery, fennel, carrots, potatoes, & mushrooms sauté till translucent about 5 minutes.

3. 3

   Add wine and herbs reduce wine cooking for 10 minutes.

4. 4

   Add kale, can tomatoes, Worcestershire sauce, lemon zest, saffron, salt & black pepper.

5. 5

   Strain stock from shrimp shells (discard shells) adding enough water to make 4 cups.

6. 6

   Add to pot simmering 15 minutes.

7. 7

   Add remaining ingredients simmer 10-15 more minutes till fish almost flakes apart.

8. 8

   Check for seasoning adding more salt and pepper if needed.

9. 9

   Garnish with crushed pepper flakes and fresh parsley.