Oven Baked Cioppino

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 3 celery ribs, sliced on a long angle
• 1 fennel bulb, cored and then thinly sliced
• 1 large onion, thinly sliced
• 3 large garlic cloves, chopped
• 1 teaspoon crushed red pepper flakes
• 1/2 cup extra virgin olive oil, to coat veggies and fish see below
• 1 cup flat leaf parsley, divided
• 1 cup wine
• 2 (8 ounce) bottles clam juice
• 3 lbs piece of fresh cod or 3 lbs halibut or 3 lbs any firm fish, cut into large chunks about 2 inches in diameter
• 6 jumbo sea scallops
• 12 jumbo shrimp, peeled and deveined
• 1 lb mussels (i added) (optional)
• 28 ounces crushed canned tomatoes
• 1 loaf crusty bread, cut or 1 loaf torn into large chunks we used sourdough bread

Recipe

• 1 combine the celery, fennel, onion, garlic, red pepper flakes, 1/2 cup of the whole flat-leaf parsley, some of the evoo and a little salt and pepper in a large baking dish. toss to coat veggies with the oil. add the wine and stock.
• 2 season the halibut & scallops with salt and pepper, drizzle with remaining olive oil and nestle everything into the baking dish.
• 3 top with the crushed/diced tomatoes then transfer to the oven and roast until the cod is cooked through, about 45-50 minutes. i added the shrimp and muscles after 40 minutes.
• 4 note as the muscles where an extra that i added to this recipe my baking dish was not big enough i had to put the muscles into a separate shallow baking dish and i spooned some of the juice over them. so make sure you use a large baking dish,
• 5 slice the bread into large chunks, as i have to watch my sodium intake i do not cook with salt so depending on your taste buds you may have to add salt.
• 6 serve in large bowls.
• 7 note i had enough left over for lunch the next day so depending on how big your bowls are or how hungry your company is you may get more then 6 servings.