INGREDIENTS

• ¼ cup olive oil
• 1 bulb fennel, fronds reserved
• 1 red onion, minced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes
• Salt and Pepper, to taste
• 1 ½ cups white wine (or broth)
• 1 (28 oz) can whole, peeled tomatoes 1 (8 oz.) bottle clam juice
• 2 cups water
• 2 bay leaves
• 1 lemon
• 1 dozen small clams, scrubbed
• 1 dozen mussels, scrubbed
• 1 pound shrimp, peeled and deveined
• 1 pound firm boneless, skinless fish (halibut, salmon, cod, etc.), cubed
• ¼ cup chopped parsley • Garlic Crostini (recipe follows)
   

INSTRUCTIONS

1. Heat oil over medium heat in a large pot and add fennel and onions. Cook until softened – about 5 minutes.
2. Add garlic, oregano, crushed red pepper flakes, salt, and pepper and cook one minute more.
3. Add wine (or broth) and boil to reduce by half – about 3 to 5 minutes.
4. Add tomatoes, clam juice, water, and bay leaves.
5. Use a vegetable peeler to peel two 2” strips of lemon zest and add to pot, cut the remaining lemon into wedges and set aside.
6. Stir well and reduce heat to low to simmer for 15-20 minutes, stirring periodically.
7. Remove bay leaves and lemon zest strips.
8. Layer clams, mussels, shrimp, and fish without stirring and cover, cooking until all clams and mussels have opened and shrimp and fish are cooked throughout – 5-10 minutes.
9. Discard any clams or mussels that have not opened.
10. Taste and add salt and pepper if needed.
11. Serve topped with parsley, lemon wedges and garlic crostini.
     

SERVES: 6-8

TIP: Try it with Garlic Crostini