Cioppino

First, prep the seafood. Scrub and rinse the mussels well in cold water. Peel the shrimp and remove the tails (this is optional; some people prefer to leave shells and tails on). Chop the fish into 2” pieces.

In a large stock pot, heat the olive oil over medium and add the onion. Sauté about 5 minutes. Add garlic, sautéing until onion is translucent.

Add the marinara sauce and stock to the pot, cover and bring to a low boil, about 5 minutes.

Pour in the wine and add the bay leaf and cayenne pepper. Turn heat to medium low and simmer covered another 8 minutes.

Add the mussels and cook until mussels just begin to open, about 5 minutes.

Next, add the fish, re-cover and cook about 3 minutes.

Finally, add the shrimp, cover, and cook only long enough for the shrimp to turn pink and the fish to cook all the way through, about 8 minutes.

Serve in large bowls and enjoy!