Zuppa Di Pesce, Cioppino, or Fish Stew

INGREDIENTS

• 1 -3 tablespoon olive oil
• 8 ounces onions, minced
• 4 garlic cloves, minced
• 4 anchovies (optional)
• 1 celery, diced (4 ounces)
• 5 ounces diced fresh fennel (finocchio or anise)
• 5 ounces diced carrots
• 1 cup diced potato
• 3 ounces fresh diced shiitake mushrooms
• 1 cup white wine
• 1/4 cup fresh parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried crushed coriander seed
• 1 bay leaf
• 4 cups kale, rough chopped
• 2 (28 ounce) cans diced tomatoes
• 1 tablespoon Worcestershire sauce
• 1 lemon, zest of
• 1 pinch saffron
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4 cups shrimp stock, from shrimp shells or 4 cups water
• 1 lb tilapia fillets (white flesh fish) or 1 lb catfish fillets (white flesh fish) or 1 lb cod fish fillet (white flesh fish)
• 1 lb shrimp, shelled and deveined reserve shells for stock
• 1 lb scallops
• 1 lb seafood, mix (which comes frozen and consist of baby octopus, squid, shrimp) (optional)
• 1 (8 ounce) can baby clams, and juice
• red pepper flakes, to taste
• fresh parsley