Cioppino

This recipe is based on Rachael Ray's recipe, although I've adapted it slightly, and I prefer to serve it with pasta. It's quite spicy so if you like a milder dish go light on the crushed red pepper flakes!

• olive oil
• 1 teaspoon crushed red pepper flakes
• 1 small can of anchovies
• 6 cloves garlic, peeled and crushed
• 1 dry bay leaf
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 1 cup dry white wine
• 2 cups vegetable stock
• 32 oz can crushed tomatoes
• 1 Tsp fresh thyme leaves, chopped
• 1 tsp oregano
• 1/2 cup flat-leaf parsley, chopped (reserving some to garnish)
• 1 1/2 pounds cod (tilapia works well too), cut into bite-size chunks
• 2 x 1 lb bags frozen mixed seafood, thawed
• salt and pepper
• 
  
• In a large Le Creuset pot combine olive oil, crushed red pepper flakes, anchovies, garlic, and bay leaf over medium heat. Break up the anchovies with a wooden spoon so that the fish dissolves into the olive oil. This gives the stew a great fishy base.
  Add the chopped celery and onion to the pot, and saute for a few minutes until the vegetables begin to soften. Add the wine to the pot, and allow the sauce to reduce for a few minutes before adding the vegetable stock, tomatoes, thyme, oregano and parsley. Bring the sauce to a gentle simmer and then reduce heat to medium low.
  Lightly season the fish chunks with salt and pepper, and add them to the pot. Simmer the sauce for about five minutes, giving the pot a gentle swirl now and then. Add the thawed seafood and cover, and allow the stew to cook for about ten minutes, giving the pot an occasional swirl to prevent the stew from sticking.
  Serve the stew with pasta and garnish with chopped parsley.