Cioppino | TasteToronto

Ingredients

• 1 pound (10-12 pieces) U-10 scallops, attachment muscle removed
• 1 pound shrimp, head on and peel on
• 1 pound halibut fillet, cut into 2 inch pieces
• 1 pound fresh mussels, scrubbed and beards removed
• 12 littleneck clams, scrubbed and cleaned
• 6 lobster tails, split in half lengthwise
• 6 anchovy fillets
• 5 cloves garlic, minced
• 2 x 28 oz cans crushed tomatoes
• 2 cups fennel, diced
• 2 cups seafood or vegetable stock
• 1 cup white onion, diced
• 1 cup red bell pepper, diced
• 1 cup white wine
• 1/4 cup olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon crushed chili flakes
• 1 teaspoon fennel seeds
• 2 bay leaves
• 1 loaf crusty bread of choice
• 1/2 bunch dill, roughly chopped