Recipe by Alexa Weibel
Start to Finish: 40 minutes
7 tbsp. olive oil
1 medium bulb fennel, halved lengthwise and thinly sliced, plus 1/3 cup torn fennel fronds
1/2 large white onion, finely chopped
4 cloves garlic, thinly sliced
1 cup white wine
1 can (28 oz.) whole peeled plum tomatoes
1 bottle (8 oz.) clam juice
1/2 tsp. crushed red pepper
1 lb. mussels, scrubbed and debearded
12 oz. cod fillet, cut into 2-inch pieces
2 tbsp. finely chopped fresh flat-leaf parsley
1. In a large pot, heat 3 tbsp. oil over medium. Add the sliced fennel, the onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
2. Stir in the wine. Cook over medium-high heat until almost evaporated, about 5 minutes. Add the tomatoes and their juices, clam juice, and crushed red pepper. Cook, crushing the tomatoes with a spoon, until the mixture thickens, about 10 minutes; season generously.
3. Reduce heat to medium-low. Add the mussels and fish. Simmer, gently stirring occasionally, until the fish is flaky and the mussels open, about 6 minutes. (Discard any mussels that don’t open.)
4. Divide the cioppino among shallow bowls. Drizzle with the remaining 4 tbsp. oil. Top with the parsley and fennel fronds.