Cioppino with Cod, Mussels & Shrimp Recipe

Ingredients

• ¼ cup olive oil
• 1 fennel bulb, cored and thinly sliced
• 1 Tbsp. minced garlic
• 1 Tbsp. anchovy paste
• 2 tsp. dried thyme
• ½ tsp. red pepper flakes
• Salt and black pepper to taste
• 2 cups dry white wine (such as Pinot Grigio)
• 2 cups low-sodium chicken broth
• 1 can tomato purée (28 oz.)
• 1 lb. small red-skinned potatoes, quartered
• 1 lb. cod, cut into 1-inch pieces
• 12 oz. mussels, rinsed and debearded
• 12 oz. shrimp, peeled and deveined
• Fennel fronds
• Lemon wedges