Cioppino

Today I am sharing with you my Cioppino recipe or as they call it in Italy, zuppa di pesce. This is a dish I usually reserve for special occasions as I like to add my favorite fish to it. 

• 2.5 lbs. calamari, sliced
• 2 dozen clams
• 1 lb. scallops
• 1 lb. shrimp, shell and tail removed
• 1 lb. monk fish, sliced
• 1 king crab, boiled
• 4 cups fish stock
• 6 plum tomatoes, skin removed and chopped
• 1/2 onion, chopped
• 1 fennel, chopped
• 8 garlic cloves, diced
• 3 sprigs thyme
• 2 bay leaves
• 1 cup white wine, dry
• 1/4 cup olive oil
• salt, to taste
• black pepper, to taste
• hot pepper flakes, optional