prep time:  30 minutes
cook time:  1 hour
servings:  6

3 tablespoons olive oil
1 large fennel bulb - thinly sliced
1 onion - chopped
3 large shallots - chopped
2 teaspoons salt
4 large garlic loves - finely chopped
3/4 teaspoon dried crushed red pepper flakes + more to taste
1/4 cup tomato paste
1 28-ounce can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams - scrubbed
1 pound mussels - scrubbed and debearded
1 pound uncooked large shrimp - peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets (halibut or salmon) - cut into 2-inch chunks

1.  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 red pepper flakes and saute 2 minutes.  stir in the tomato paste.  add tomatoes with their juices, wine, fish 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.

2.  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 to taste with more salt and red pepper flakes. 

- food network

1 comment:

  1. this recipe is absolutely fantastic. however, if you have leftovers, reheating them will make the halibut (or whatever fish you use) very overdone.