Fish Friday - Cioppino

Happy Friday!  Here is our last Fish Friday for those of you observing Lent.  This is an awesome seafood soup.   You could substitute in any fish you prefer over those listed.  Cheers!

Ingredients:

2 tsp. olive oil
1 medium onion, chopped
1 fennel bulb, thinly sliced (chop fronds and put aside for garnish)
5 cloves garlic, finely chopped
1/2 tsp. ground black pepper
1/2 tsp. ground white pepper
3 bay leaves
1 cup dry white wine
1 can (28 oz) whole peeled tomatoes, crushed, no salt added
8 cups seafood stock or broth
1 lb. raw clams in shells
1 lb. raw blue mussels in shells
1 lb. raw shrimp, peeled & deveined
1 lb. raw tilapia filets, cut into 1"chunks
1/2 cup fresh basil leaves, chopped

Directions:

1. Heat oil in a saucepan over medium high heat.
2. Add onion & fennel bulb, cook, stirring occasionally for 5-6 minutes until onion is translucent.
3. Add garlic, cook, stirring frequently for 1 minute.
4. Add peppers, bay leaves & wine. Bring to a boil.  Reduce heat & gently boil, stirring occasionally for 10-11 minutes until liquid is almost completely gone.
5. Add tomatoes, bring to a boil over medium high heat.  Reduce heat & gently boil, stirring occasionally for 10-12 minutes, or until about 2/3 of the liquid is left.
6. Add broth & bring to a boil. Reduce heat & gently boil, stirring occasionally 25-30 minutes.
7. Add clams & mussels, cook covered for 5-10 minutes, until clams & mussels begin to open.
8. Add shrimp & tilapia, cook covered 2-3 minutes until clams & mussels are open, shrimp is opaque and tilapia flakes easily when tested with a fork.  Discard any unopened clams or mussels.  Discard bay leaves & remove from heat.
9.  Evenly divide between 6 bowls, top with basil & fennel fronds (if desired.)