California Cioppino



  1. Rinse fish and/or scallops and pat dry.
  2. If using fish, cut into 2-inch pieces.
  3. In a Dutch oven cook sliced fennel in hot oil over medium heat 10 minutes, stirring occasionally.
  4. Add garlic and cook and stir for 1 minute.
  5. Add tomato, stock, dried oregano (if using), and anise seeds.
  6. Bring to boiling.
  7. Stir in fish and/or scallops.
  8. Return to boiling, reduce heat and simmer, uncovered, for 6 to 8 minutes.
  9. Season to taste with salt and pepper.
  10. Stir in fresh oregano (if using).
  11. Garnish each serving with fennel leaves.