Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large fennel bulb
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 cup dry white wine
  • 1 can (28 oz) crushed tomatoes
  • 4 cups seafood stock
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 1 lb large shrimp, peeled and deveined
  • 1 lb firm white fish (cod or halibut), cut into 2-inch chunks
  • 1/2 lb mussels, scrubbed
  • Sea salt to taste
  • Black pepper to taste

Instructions:

  1. Heat olive oil in a large Dutch oven over medium heat. Add the sliced fennel and diced onion. Sauté for about 8 minutes until the vegetables are soft and the onion is translucent. Note: Don't let them brown; we want a soft, sweet base, not a caramelized one.
  2. Stir in 4 cloves of minced garlic, 1 tsp dried oregano, and 1/2 tsp red pepper flakes. Cook for 1 minute until the garlic is incredibly fragrant. Add 1 tbsp tomato paste and stir constantly for 2 minutes to cook out the raw metallic taste.
  3. Pour in 1/2 cup dry white wine. Use a wooden spoon to scrape any browned bits off the bottom of the pot. Let the wine reduce by half, which should take about 3 minutes. Stir in the 28 oz crushed tomatoes, 4 cups seafood stock, and 1 bay leaf.
  4. Bring the mixture to a boil, then immediately reduce heat to low. Simmer uncovered for 15 minutes. This allows the fennel to fully integrate with the tomato acid. Taste the broth and add sea salt and black pepper as needed.
  5. Gently stir in the 1 lb of white fish chunks and 1/2 lb of mussels. Cover the pot and cook for 3 minutes. Add the 1 lb of shrimp and cover again. Cook for an additional 3 to 5 minutes until the shrimp are pink and the mussels have fully opened. Note: Discard any mussels that refuse to open.
  6. Remove the bay leaf. Ladle the soup into wide bowls, ensuring everyone gets a mix of shrimp, fish, and mussels. Garnish with those reserved fennel fronds or a sprinkle of fresh parsley.