Cioppino

Have the fish scaled and gutted. Fillet it, cut the fillets in half and set aside; save the bones and heads.

Break down the fish bones, remove the eyes, split the head in half; rinse the bones under running water until clear and drain.

Peel the shrimp, leaving the last tail segment on. Devein with a shallow slit down the back and wipe the vein off with a paper towel.

For the fumet, chop tomatoes on the vine, fennel and onions and crush garlic cloves. Coat a large pot with olive oil, add onions, fennel, garlic and black peppercorns, cover and cook on medium low 10 minutes.

Stir in the shrimp shells and fish bones, cover and cook 5 minutes.

Add the tomatoes and cook 5 minutes more.

Add chicken stock just to cover. Turn off the heat and infuse 20 minutes, then strain out all the solids.

Thinly chop fennel, onion and garlic. Core the roma tomatoes, slice, cut into strips and dice.

In a hot pot cook the onions, fennel and garlic about 8 minutes, stirring now and then.

Add a generous tablespoon of tomato paste and cook it well, almost caramelized, to remove its bitterness. Deglaze with red wine and reduce to dry.

Add the diced tomatoes, oregano and thyme, then the fish fumet. Season with gray salt, ground black pepper and a couple of pinches of red pepper flakes.

Add the shrimp, mussels and skin-on fish fillets and cook 7 minutes, watching that the seafood does not overcook.

Meanwhile brush slices of country bread with olive oil and toast.