Quick Cioppino

2 Tbsp extra-virgin olive oil
1 large yellow onion, thinly sliced
1 fennel bulb, trimmed and thinly sliced (a mandoline utensil is best)
Kosher salt
8 cloves garlic, minced
1/2 tsp red pepper flakes
1/4 cup tomato paste
1 Tbsp chopped fresh oregano
1 Tbsp chopped fresh thyme
2 tsp grated orange zest
1 1/2 cups dry white wine
1 1/2 cups fish stock or clam juice
1 cup chicken stock (or more fish stock)
1/2 to 1 cup water
28-oz can crushed tomatoes, finely chopped and with juices
2 bay leaves
1 pound cod (or other white fish), cut into 1-inch chunks
1 pound uncooked, shelled shrimp
2 Tbsp lemon juice
1/4 cup chopped parsley

1. In a large, heavy-bottomed pot over medium, heat the olive oil.  Add the onion, fennel and a generous pinch of salt.  Cook until tender, about 12 minutes, stirring often.  Add the garlic, red pepper flakes, tomato paste, oregano, thyme, and orange zest, then cook, stirring until very fragrant, about 3 minutes.
2. Increase the heat to high and deglaze the pan with the wine and let bubble for 3 minutes, stirring.  Add the stock, 1/2 cup of water, tomatoes and bay leaves, then simmer for 10 minutes.  Taste, adjust seasoning, then add an additional 1/2 cup of water if too thick.
3. Add the cod and shrimp, then cover and cook just until the fish and shrimp are cooked through, 5 to 7 minutes.  Uncover, stir in the lemon juice, then top with parsley to serve.

Source: Seattle Times