Cioppino

Ingredients

• 2 tablespoons good olive oil
• 1 cup diced onion
• ½ cup diced celery
• 1 cup diced green pepper
• 2 tablespoons minced garlic or garlic puree
• 1 1/2 teaspoons whole dried fennel seeds (toasted)
• 1/2 teaspoon crushed red pepper flakes
• 1 (28-ounce) can crushed tomatoes, such as San Marzano
• 4 cups seafood stock or chicken stock works
• 1 1/2 cups dry white wine, such as Pinot Grigio
• 3 tablespoons Pernod or Herbsaint
• 1 1/2 pounds center-cut cod fillets, skin removed, 2-inch diced
• 1 pound large (16 to 20-count) shrimp, peeled and deveined
• 1 pound sea scallops, halved crosswise
• 24 mussels, scrubbed
• ¼ cup diced green onions