Cioppino (Glenn Koenig / Los Angeles Times / August 27, 2012)
Total time: 2 hours
Servings: 8 to 10
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3 tablespoons olive oil
1 3/4 cups chopped onion, about 1 onion
1 cup chopped green bell pepper, about 1 pepper
1/2 teaspoon crushed red pepper
2 teaspoons fennel seed, crushed
8 to 10 cloves garlic, chopped (about 3 tablespoons), divided
3 tablespoons tomato paste
1 (750 milliliter) bottle fruity red wine
2 (28-ounce) cans crushed tomatoes
2 teaspoons salt, plus more for seasoning
1 bay leaf
3/4 teaspoon crumbled dried oregano
1 teaspoon freshly ground black pepper
2 pounds firm, meaty fish such as shark, yellowtail, monkfish or sea bass, diced into large chunks
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