Quick and Easy Cioppino

Preparation Pulse fennel, onion, and garlic in a food processor until coarsely chopped. Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 minutes. Add tomatoes with their juice, water, wine, and clam juice and boil, covered, 20 minutes. Stir in seafood and cook, uncovered, until fish is just cooked through and mussels open wide, 4 to 6 minutes (discard any that remain unopened after 6 minutes). Discard bay leaves. Per serving: 436 cal, 16 g fat (2 g saturated), 70 mg cholesterol, 662 mg sodium, 20 g carbohydrates, 4 g fiber, 47 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›

Preparation Pulse fennel, onion, and garlic in a food processor until coarsely chopped. Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 minutes. Add tomatoes with their juice, water, wine, and clam juice and boil, covered, 20 minutes. Stir in seafood and cook, uncovered, until fish is just cooked through and mussels open wide, 4 to 6 minutes (discard any that remain unopened after 6 minutes). Discard bay leaves. Per serving: 436 cal, 16 g fat (2 g saturated), 70 mg cholesterol, 662 mg sodium, 20 g carbohydrates, 4 g fiber, 47 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›