Ingredients:

  • 2 tbsp Extra virgin olive oil
  • 1 large Fennel bulb, thinly sliced
  • 1 large Yellow onion, diced
  • 5 cloves Garlic, smashed and minced
  • 1 tsp Red pepper flakes
  • 3 tbsp Tomato paste
  • 1 can (28 oz) Crushed San Marzano tomatoes
  • 1.5 cups Dry white wine
  • 2 cups Low sodium seafood stock
  • 1 Bay leaf
  • 1 tsp Dried oregano
  • 1 lb Firm white fish (Cod or Halibut), cut into 2 inch chunks
  • 1 lb Large shrimp, peeled and deveined
  • 1 lb Fresh Manila clams, scrubbed clean
  • 1 lb Fresh Mussels, scrubbed and debearded
  • 0.5 lb Scallops
  • 0.25 cup Fresh parsley, chopped

Instructions:

  1. Heat 2 tbsp olive oil in your large pot over medium heat.
  2. Add the sliced fennel and diced onion. Sauté for about 8 minutes until they are soft and the fennel starts to turn translucent. Don't rush this, as the softened fennel is the heart of the flavor.
  3. Stir in the 5 minced garlic cloves and 1 tsp red pepper flakes. Cook for 1 minute until fragrant.
  4. Add the 3 tbsp tomato paste and cook for 3 minutes, stirring constantly, until the paste turns a deep mahogany color.
  5. Pour in the 1.5 cups white wine and scrape the bottom of the pot with your wooden spoon. Note: This releases the caramelized bits that hold all the umami.
  6. Add the 28 oz crushed tomatoes, 2 cups seafood stock, bay leaf, and 1 tsp dried oregano. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes until the flavors have melded into a rich, cohesive sauce. This is the stage where the magic happens.
  7. Increase the heat back to medium low. Gently stir in the 1 lb scrubbed clams and 1 lb mussels. Cover and cook for 5 minutes. Note: Shellfish take the longest, so they go first.
  8. Gently nestle the 1 lb of white fish chunks into the simmering liquid. Try not to stir too much from here on out to keep the fish intact. Cook for 3 minutes until the fish begins to turn opaque.
  9. Add the 1 lb shrimp and 0.5 lb scallops. Cover the pot one last time and cook for 3 to 4 minutes until the shrimp are pink and the scallops are just firm.
  10. Check the mussels and clams. If any remain tightly closed after this time, discard them immediately. They were likely not alive when they went in and aren't safe to eat.
  11. Turn off the heat. Taste the broth. It should be briny and rich. If it needs a lift, a tiny squeeze of lemon can help, though it's not in the traditional recipe. Fold in the 0.25 cup chopped parsley gently.
  12. Let the stew sit for 5 minutes before serving. This allows the juices from the seafood to fully integrate with the tomato wine base, creating a more harmonious flavor.
  13. Ladle the stew into large bowls, ensuring everyone gets a mix of all the seafood. Serve with plenty of crusty sourdough bread for dipping. For a perfect evening, I usually serve this alongside a chilled Recipe for a Sangria to balance the heat of the red pepper flakes.