Last updated: January 4, 2022, at 2:26 p.m. PT
Originally published: January 4, 2022, at 2:21 p.m. PT
- 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)
- Heat oil over medium heat in a large pot and add fennel and onions. Cook until softened – about 5 minutes.
- Add garlic, oregano, crushed red pepper flakes, salt, and pepper and cook one minute more.
- Add wine (or broth) and boil to reduce by half – about 3 to 5 minutes.
- Add tomatoes, clam juice, water, and bay leaves.
- 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.
- Stir well and reduce heat to low to simmer for 15-20 minutes, stirring periodically.
- Remove bay leaves and lemon zest strips.
- 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.
- Discard any clams or mussels that have not opened.
- Taste and add salt and pepper if needed.
- Serve topped with parsley, lemon wedges and garlic crostini.
TIP: Try it with Garlic Crostini
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