- 3 Tbsp olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 4 large garlic cloves, finely chopped
- 3/4 tsp dried crushed red pepper flakes (optional)
- 1/4 cup tomato paste
- 1 (28-ounce) can diced tomatoes in juice
- 1 1/2 cups dry white wine
- 5 cups fish or shrimp stock
- 1 bay leaf
- 1 pound clams, scrubbed
- 1 pound mussels, scrubbed, de-bearded
- 1 pound uncooked large shrimp, peeled and deveined
- 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
- Kosher salt and fresh cracked black pepper
This is as good as any restaurant’s version! Serve with rice and a nice salad.
Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add the wine and reduce by half. Add tomatoes with their juices, fish or shrimp stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with salt, pepper and red pepper flakes.
Ladle the soup into bowls and serve.