easy cioppino

Cioppino is a delicious italian seafood soup that looks complicated but is actually very easy to make. And because the fish and mussels cook so quickly, it makes for a fast weeknight dinner.

Serves 2

1/2 lb firm white fish, such as halibut, cut into bite-sized pieces
1/2 lb mussels, scrubbed
1/2 fennel bulb, cut into chunks
1/2 onion, cut into chunks
1 large garlic clove
1 bay leaf
red pepper flakes
1/2 can crushed tomatoes
1/2 cup red wine
3/4 cup water
olive oil
salt and pepper

Heat a few tablespoons of oil in a large pot over medium heat. Chop fennel, onion, and garlic in a food processor until coarsely chopped. Add to pan and sautee, stirring occasionally, until onions are translucent. Add tomatoes, water, and wine, and increase heat to high to bring to a boil for 15 minutes. Reduce to a simmer over medium-low heat, and gently place mussels and fish in the pan. Cover and cook for 4-6 minutes, or until mussels open. Discard any mussels that don't open. Serve with crusty bread.