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California Cioppino

Ingredients

• 2 pounds skinless salmon or cod fillets, and/or sea scallops
• 2 fennel bulbs, trimmed and thinly sliced
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 3 cups coarsely chopped tomato
• 1 14- to 15-ounce can fish stock or chicken broth
• 1 teaspoon dried oregano, crushed, or 2 teaspoons snipped fresh oregano
• 1/2 teaspoon anise seeds, crushed (optional)
• Salt
• Ground black pepper
• Fennel leaves or shredded basil

Directions

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.

Attribution