Italian Soups and Salads Recipes - Shortcut Cioppino

Ingredients

• 2 pounds fresh or frozen skinless cod, salmon, and/or sea scallops

• 2 medium fennel bulbs (about 2 pounds)

• 3 tablespoons olive oil

• 4 cloves garlic, minced

• 3 large tomatoes, coarsely chopped

• 1 14-ounce can chicken broth

• 1 teaspoon dried oregano, crushed

• 1/2 teaspoon anise seeds, crushed (optional)

• Salt

• Freshly ground black pepper

• 1/2 cup shredded fresh basil leaves (optional)

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Method:

1. Thaw fish and/or scallops, if frozen. Rinse fish and/or scallops; pat dry with paper towels. If using fish, cut into 2-inch pieces. Set fish and/or scallops aside.

2. Remove green leafy tops from fennel; snip enough of the tops to make 2 tablespoons. Set aside. Cut off and discard upper stalks of fennel.

3. Remove wilted outer layers and cut off a thin slice from the fennel bases. Thinly slice fennel bulbs, removing cores (if desired).

4. In a 4- to 6-quart Dutch oven heat olive oil over medium heat. Add fennel slices; cook about 10 minutes or until fennel is tender, stirring occasionally.

5. Add garlic; cook and stir for 1 minute. Add tomatoes, chicken broth, oregano, and, if desired, anise seeds. Bring to boiling.

6. Add fish and/or scallops to fennel mixture. Return to boiling; reduce heat. Simmer, uncovered, for 6 to 8 minutes or until fish flakes easily when tested with a fork or scallops are opaque.

7. Season to taste with salt and pepper. Stir in the reserved fennel tops. If desired, stir in the fresh basil. Serve immediately.