Cioppino

Ingredients

• 0.8 cup carrots sliced
• 1 cup carrots finely chopped
• 1.5 cups celery sliced
• 1 pound fish bones 
• 0.3 cup parsley fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 3  garlic cloves minced
• 4  garlic cloves minced
• 6  lemon wedges 
• 1.3 pounds mussels scrubbed
• 1.5 teaspoons olive oil 
• 2 tablespoons olive oil 
• 1  onion peeled quartered
• 1.5 cups onion thinly sliced
• 2 tablespoons oregano fresh chopped
• 1 bunch parsley 
• 0.5 cup pinot noir chocolate brownies dry red
• 18 ounce snapper white red firm cut into 1-inch pieces
• 0.5 teaspoon saffron threads crushed
• 0.5 teaspoon salt 
• 1 teaspoon sugar 
• 8  thyme sprigs 
• 2 cups tomatoes peeled seeded chopped
• 2 tablespoons tomato paste 
• 5 cups water 

Equipment

• bowl
• frying pan
• paper towels
• sieve
• dutch oven

Directions

1. To prepare stock, heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat.
2. Add celery and next 4 ingredients (through quartered onion); saut 4 minutes.
3. Add thyme, parsley, and bones.
4. Pour 5 cups water over mixture; bring to a boil. Reduce heat, and simmer 30 minutes. Strain stock through a sieve into a bowl; discard solids.
5. To prepare soup, wipe pan dry with a paper towel.
6. Heat 2 tablespoons oil in pan over medium-high heat.
7. Add 1 cup carrot, sliced onion, and 4 garlic cloves; saut 4 minutes. Stir in tomato and next 4 ingredients (through salt); cook 1 minute.
8. Add wine; bring to a boil. Cook 8 minutes or until liquid almost evaporates. Stir in stock; bring to a boil. Stir in mussels and fish. Cover and cook over medium-high heat 4 minutes or until mussels open and fish flakes easily when tested with a fork or until desired degree of doneness; discard any unopened shells.
9. Remove from heat; stir in 1/3 cup parsley, oregano, and 1 tablespoon thyme.
10. Serve immediately with lemon wedges.