Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 large bulb fennel, core removed and thinly sliced
  • 2 large shallots, minced
  • 4 cloves garlic, smashed and slivered
  • 0.5 tsp red pepper flakes
  • 1 tbsp tomato paste
  • 0.5 cup dry white wine
  • 28 oz canned crushed San Marzano tomatoes
  • 1 cup high-quality bottled clam juice
  • 1 cup seafood stock
  • 1 pinch saffron threads
  • 1 bay leaf
  • 1 lb cod or halibut, cut into 2-inch chunks
  • 0.5 lb large shrimp, peeled and deveined
  • 0.5 lb fresh mussels, scrubbed and debearded
  • 0.5 lb Manila clams, scrubbed
  • 0.25 cup fresh Italian parsley, rough chopped

Instructions:

  1. Heat the extra virgin olive oil in a large heavy-bottomed Dutch oven over medium heat. Add the sliced fennel and shallots, sautéing until they are translucent and have developed slightly golden, caramelized edges, about 6–8 minutes.
  2. Stir in the slivered garlic and red pepper flakes. Cook for 60 seconds until fragrant, being careful not to burn the garlic.
  3. Add the tomato paste to the center of the pot and stir for 1-2 minutes until it turns a deep mahogany color and smells slightly sweet.
  4. Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up all the browned bits (fond) from the bottom.
  5. Stir in the crushed tomatoes, clam juice, seafood stock, saffron, and bay leaf. Bring the liquid to a gentle simmer and let it cook for 10 minutes to allow the flavors to meld.
  6. Add the cod chunks, mussels, and clams to the pot. Cover and cook for 5 minutes.
  7. Gently stir in the shrimp. Cover and cook for an additional 2-3 minutes until the shrimp are opaque and the mussel and clam shells have opened. Discard any shells that remain closed.
  8. Remove the bay leaf. Stir in the fresh parsley and a final drizzle of high-quality olive oil to emulsify the broth before serving in wide bowls.