Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 large fennel bulb, thinly sliced

  3. 1 onion, chopped

  4. 3 large shallots, chopped

  5. 2 teaspoons salt

  6. 4 large garlic cloves, finely chopped

  7. 3/4 teaspoon dried crushed red pepper flakes, plus more to taste

  8. 1/4 cup tomato paste

  9. 1 (28-ounce) can diced tomatoes in juice

  10. 1 1/2 cups dry white wine

  11. 5 cups fish stock

  12. 1 bay leaf

  13. 1 pound manila clams, scrubbed

  14. 1 pound mussels, scrubbed, debearded

  15. 1 pound uncooked large shrimp , peeled and deveined

  16. 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon , cut into 2-inch chunks

Instructions Jump to Ingredients ↑

  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 of 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. 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). Remove bay leaf . Season the soup, to taste, with more salt and red pepper flakes. Ladle the soup into bowls and serve.


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