1/4 cup olive oil
1 medium fennel bulb, thinly sliced (optional)
1 large onion, chopped
2 tsp. salt
4-5 garlic cloves, minced
1 jalapeno, seeded and chopped (or 3/4 tsp. red pepper flakes)
2 tbsp. tomato paste
1 28-oz. can diced tomatoes
1 cup dry white wine
5 cups bottled clam juice and/or 3 cups clam juice and 2 cups fish stock
2 bay leaves
4-5 sprigs fresh thyme
1/2 tsp. black pepper
2 tsp. sugar
1 tsp. Worcestershire sauce
2 lbs. large shrimp, shelled and deveined, with tails left on*
1 lb. sea scallops
1 1/2 lbs. firm white fish (e.g., monkfish, halibut), cut into 2" pieces
1 lbs. clams (Manilas or Littlenecks)
Cooked crab claws/legs
1/4 cup fresh chopped parsley
2 tbsp. fresh chopped basil
Crusty bread sliced, fresh or toasted with basil olive oil and garlic
*Feel free to use whatever combination of fish or shellfish you like for this recipe, so long as they are fresh
1. Heat olive oil in a large pot over medium heat. Add the fennel, onion, and 2 tsp. salt. Cook about 10 minutes or until the onions are translucent. Add the garlic and jalapeños. Cook 2 minutes.
2. Stir in the tomato paste, then add the canned diced tomatoes and their juices, white wine, clam juice and/or fish stock, bay leaves, thyme, black pepper, sugar, Worcestershire sauce and a pinch of saffron. Bring to a simmer and cover. Reduce heat to medium low and simmer for 30 minutes.
3. Turn up heat, add the clams, cover, and cook until they start to open, about 5 minutes.
4. Stir in the remaining seafood and cook 5 minutes until they are just cooked through. Stir in the fresh parsley and basil. Taste the broth and re-season with additional salt, pepper, red pepper flakes as needed. Ladle into individual bowls and serve with crusty bread on the side.