Ingredients Jump to Instructions ↓

  1. 2 medium leek s ( 1/2 lb)

  2. 1/4 cup extra virgin olive oil

  3. 2 bell peppers (or combination of red, orange yellow) seeded and sliced into 6 cloves garlic , finely chopped

  4. 1/2 tsp dried red pepper flakes

  5. 2 tsp coarsely chopped fennel seeds, or fresh English thyme

  6. 2 Lbs vine ripened tomato es, peeled, seeded and chopped (about 3 cups)

  7. 1 cup dry white wine

  8. 1 tsp salt

  9. 2 lbs small live clam s

  10. 1 lb live mussel s

  11. 1 lb large shrimp (16-20)

  12. 1 lb white fleshed fish fillets. (Halibut, snapper, cod, or tilapia)

  13. 2 Tbs finely chopped marjoram

  14. 1 cup (gently packed) coarsely chopped flat leaf parsley

  15. 2 Cups fresh basil leaves Freshly ground black pepper Optional:

  16. 1 cup small orange or yellow cherry tomatoes, halved

Instructions Jump to Ingredients ↑

  1. Vegetable base: Cut off and discard the tops of the leeks, at the point where they turn from light to dark green. Split the bottom portion lengthwise in half. Keep roots attached so that leaves won’t fall apart. Rinse leeks thoroughly. Cut leeks into 3 inch lengths, discarding roots then slice each section into ⅛ in thick matchsticks. Heat oil in large Dutch oven over medium heat. Add the leeks, bell pepper, garlic, fennel seeds, and red pepper flakes. Cook stirring often until the vegetables are softened but not browned. (5 to 7 min.) Stir in chopped tomatoes, wine and salt. Increase the heat to medium-high and gently boil the mixture for 5 minutes. Add seafood: Add clams and mussels and cover pot until shellfish open. (Discard any clams or mussels that don’t open) Gently stir in fish and shrimp and add cherry tomatoes, marjoram, parsley and basil. Season to taste with salt and pepper. Serve with French bread or thinly sliced toasted bread.


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