Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 large fennel bulb, cored and thinly sliced
  • 1 medium yellow onion, diced
  • 5 cloves garlic, smashed and minced
  • 0.5 tsp red pepper flakes
  • 2 tbsp tomato paste
  • 1 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 28 oz crushed San Marzano tomatoes
  • 3 cups high-quality fish stock or clam juice
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 lb firm white fish (Halibut, Cod, or Sea Bass), cut into 2-inch chunks
  • 1 lb large shrimp, peeled and deveined
  • 1 lb Manila clams or mussels, scrubbed and debearded
  • 0.5 lb sea scallops, tough side muscle removed

Instructions:

  1. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat. Add the sliced fennel and diced onion, sautéing for 6–8 minutes until the edges are golden-brown and caramelized to develop the aromatic base.
  2. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant. Stir in the tomato paste and cook for an additional 2 minutes, allowing it to darken slightly.
  3. Deglaze the pot with the dry white wine, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot.
  4. Add the crushed San Mar Marzano tomatoes, fish stock, dried oregano, dried thyme, and bay leaves. Bring to a simmer, then reduce heat and let the broth develop for 15 minutes.
  5. Add the clams or mussels to the broth. Cover and cook for 3–5 minutes until the shells just begin to open.
  6. Gently nestle the white fish chunks, shrimp, and scallops into the liquid. Immediately remove the pot from the heat and cover tightly. Let the stew sit for 5 minutes; the residual heat will poach the seafood perfectly without making it rubbery.