Cioppino (Glenn Koenig / Los Angeles Times / August 27, 2012)



Total time: 2 hours

Servings: 8 to 10

Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here.

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