My Cioppino Italian Seafood Stew Recipe

2 to 3 flat fillets of anchovies , drained (in olive oil , preferred)

1 teaspoon dried crushed red pepper flakes , plus more to taste

1 large fennel bulb , thinly sliced (the anise flavor totally mellows out as it cooks and adds such a depth of background flavor - essential)

1 medium onion , chopped

3 large shallots , chopped

2 celery ribs , chopped

2 teaspoons salt

1 teaspoon ground black pepper

4 large garlic cloves , finely chopped

1/3 cup tomato paste (if you want more, add 1/2 cup)

1 (28-ounce) can diced tomatoes in juice

1 1/2 cups dry white wine (if I don't have white wine, I add beer )

5 cups fish stock (can use clam juice or chicken broth or any combination)

4 sprigs fresh thyme, leaves removed (about 1 tablespoon fresh - or you could use 1 teaspoon dried thyme if you can't get the fresh)

1 bay leaf

1 pound clams , scrubbed

1 pound mussels , scrubbed, debearded

1 pound oysters , shucked and in their liquor 1 pound uncooked large shrimp , peeled and deveined

1/2 pound sea scallops (or can use bay scallops for a little sweeter taste)

1/4 pound squid

1/4 pound octopus

1/4 pound cuttlefish (optional - but delicious!)

1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or cod , cut into 1-inch chunks

1 handful flat-leaf parsley , chopped

Optional: Sub in lobster and/or crab - your faves...yummm!

crusty bread for sopping the juice…so good…a must have, peeps.