Ingredients
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4 tablespoons olive oil
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1 large fennel bulb, thinly sliced
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1 onion, finely minced
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3 large shallots, thinly sliced
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1 teaspoon sea salt
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4 large garlic cloves, finely sliced
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3/4 teaspoon dried crushed red pepper flakes
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1 (828 milliliter) can diced tomatoes
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2 cups good white wine
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5 cups fish or vegetable stock
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1 bay leaf
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455 grams cleaned manila clams
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455 grams scallops
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455 grams cleaned mussels
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455 grams uncooked large sweet shrimp,
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455 grams halibut or similar fish
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2 tablespoons thinly sliced parsley
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1/2 bunch basil torn
Directions
- Heat the oil in a large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is soft and cooked . Add the garlic and red pepper flakes, and saute until golden.
- Add tomatoes with their juices, fish stock and bay leaf. Cover and bring to a boil. Turn down the heat and simmer until the flavors blend, about 30 minutes.
- Add the clams and mussels to the broth then cover and cook until the clams and mussels open.
- Add the scallops,shrimp and fhalibut and simmer gently until the fish and shrimp are just cooked through, and the clams are completely open.
- Check the seasoning and ladle into bowls and serve with crusty ciabatta.
