Rachael Ray's Cioppino(fish stew) - healthy+YUM-O!

I'm not a fish lover but I'm trying to eat more fish, for health and weight loss. I saw Rachael make this on TV and decided to try it. It was delicious! If you follow the South Beach diet this is a perfect Phase 1 recipe without the bread. I replaced all the fish and seafood with 2 pounds of hake (similar to cod) and instead of bread I served it over whole-wheat linguini (Whole Foods Market - almost as good as white pasta). Caution: I used much less red pepper and the dish still had some heat. I'm going to make this again tomorrow!

Cioppino: A Fine Kettle of Fish Recipe courtesy Rachael Ray

I am half Sicilian and so a large part of the family does "The Seven Fishes" on Christmas Eve. I do not have the patience to make seven dishes. I make this instead -- it uses 5 varieties of seafood, all in one pot. Now that's a happy holiday!

Recipe Summary
Difficulty: Medium
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 healthy servings

1/4 cup extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 to 3 flat fillets of anchovies, drained
6 cloves garlic, crushed
1 bay leaf, fresh or dried
2 celery ribs, chopped
1 medium onion, chopped
1 cup good quality dry white wine
1 (14-ounce) container chicken stock
1 (32-ounce) can chunky style crushed tomatoes
4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
1 handful flat-leaf parsley, chopped
1 1/2 pounds cod, cut into 2-inch chunks
Salt and pepper
8 large shrimp, ask for deveined easy-peel or peel and devein
8 sea scallops
16 to 20 raw mussels, scrubbed
A loaf of fresh, crusty bread, for mopping

In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.
Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.

Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.

Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.