Ingredients:

  • 1/4 cup olive oil
  • 1 large yellow onion, finely diced
  • 1 large fennel bulb, trimmed and diced
  • 6 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes
  • 1 cup dry white wine (such as Pinot Grigio)
  • 1/2 teaspoon saffron threads, crumbled
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups fish or vegetable broth
  • 2 pounds mussels, scrubbed and debearded
  • 2 pounds littleneck clams, scrubbed
  • 1 pound thick cod fillets, cut into 1-inch chunks
  • 1 pound large shrimp, peeled and deveined
  • 1/2 pound sea scallops, rinsed
  • 1/2 cup fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat olive oil in a large Dutch oven over medium heat. Add onion and fennel and sauté until softened and caramelized, about 10 minutes.
  2. Add garlic and crushed red pepper flakes; cook for 1 minute until fragrant. Deglaze the pot by pouring in the white wine, scraping up any browned bits. Stir in the saffron threads and simmer rapidly for 3 minutes.
  3. Stir in the crushed tomatoes and broth. Bring the mixture to a simmer, reduce heat, cover, and cook for 20 minutes to allow the flavors to meld fully. Season generously with salt and pepper.
  4. Add the cod chunks to the simmering broth. Cook for 3 minutes.
  5. Add the mussels and clams. Cover the pot tightly and steam for 5 to 7 minutes, or until the shells open. Discard any shells that remain closed.
  6. Stir in the shrimp and scallops. Cook, uncovered, for 2 to 3 minutes, just until the shrimp are pink and opaque and the scallops are cooked through. Do not overcook.
  7. Stir in fresh parsley. Taste and adjust seasoning. Ladle the Zuppa di Mare into deep bowls immediately, ensuring an environment distribution of broth and seafood.