3 tbls olive oil
1 large fennel bulb sliced thin
1 chopped onion
3 large chopped shallots
2 tsp salt
4-6 cloves of chopped garlic
3/4 dried red pepper flakes (add more if you like the spice)
1/4 cup tomatoe paste
1 (28 ounce) can of diced tomatoes (use the juice also)
1 1/2 cups white wine (something you would drink)
5 cups of fish stock (I have used boullion cubes)
1 bay leaf
1 pound clams cleaned
1 pound mussels cleaned & debearded
1 pound of large shrimp (peeled & deveined)
1 & 1/2 pounds of fish (I have used tilapia, halibut, salmon, etc...
whatever you like.
Just make sure it stays firm) put into 2 inch chunks.
Heat Olive oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt, saute until the onion is soft (about 10 minutes). Add the garlic and pepper flakes, saute about 2 minutes. Stir in tomato paste and tomatoes (with juices), wine, fish stock, and bay leaf. Cover & bring to a slow boil. Reduce the heat to medium low, cover & simmer for about 30 minutes. Add clams & mussels, cover & cook until they just begin to open (about 5 minutes). Add shrimp & fish, simmer gently until the fish & shrimp are cooked through and clams & mussels are completly open. Stir gently for another 5 minutes and get rid of any unopened clams or mussels. You can put this over pasta or rice. Put into Bowls and serve. ENJOY!!!