Ingredients Jump to Instructions ↓

  1. 3 tbs olive oil

  2. 1 large fennel bulb (thinly sliced)

  3. 1 onion (chopped)

  4. 3 large shallot s (chopped)

  5. 2 tsp kosher salt

  6. 4 large garlic cloves (minced)

  7. 3/4 tsp crushed red pepper flakes

  8. 1/4 cup tomato paste

  9. 1 (28-ounce) can diced tomato es

  10. 1 1/2 cups dry white wine

  11. 5 cups fish stock (use clam juice if you can't find fresh fish stock)

  12. 1 bay leaf

  13. 1 lb manilla clam s (scrubbed)

  14. 1 lb mussel s (scrubbed and debearded)

  15. 1 lb uncooked large shrimp (peeled and deveined)

  16. 1 lb scallop s

  17. 1 1/2 lbs assorted firm-fleshed fish (such as halibut, salmon or swordfish) (cut into 2-inch chunks)

Instructions Jump to Ingredients ↑

  1. Heat the oil in a very large pot over medium heat. Add fennel, onion, shallots and salt. Saute until the onion is translucent (10 minutes). Add garlic and ¾ tsp of red pepper flakes; saute 2 minutes. Stir in tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

  2. Add clams and mussels to the cooking liquid. Cover and cook until clams and mussels begin to open, about 5 minutes. Add shrimp, scallops and the 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 if desired, red pepper flakes. Ladle the soup into bowls and serve.


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