Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped (about 1 cup / 150g)
  • 1 fennel bulb, chopped (reserve fronds for garnish)
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried chili flakes (optional)
  • 1/4 teaspoon saffron threads
  • Salt and freshly ground black pepper to taste
  • 1 (28 ounce/800g) can crushed tomatoes
  • 4 cups fish stock or seafood broth (1 liter)
  • 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) (240 ml)
  • 1 bay leaf
  • 1 pound mussels, scrubbed and debearded (450g)
  • 1 pound littleneck clams, scrubbed (450g)
  • 1 pound large shrimp, peeled and deveined (450g)
  • 8 ounces sea scallops, patted dry (225g)
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions:

  1. Sauté onion, garlic, bell pepper, and fennel in olive oil until softened. Add smoked paprika, chili flakes (if using), saffron, salt, and pepper.
  2. Stir in crushed tomatoes, fish stock, white wine, and bay leaf. Bring to a simmer.
  3. Add mussels and clams to the simmering broth. Cover and cook until they begin to open.
  4. Add shrimp and scallops to the pot. Cook until the shrimp are pink and opaque and the scallops are cooked through. Discard any mussels or clams that do not open.
  5. Garnish with fresh parsley and reserved fennel fronds. Serve immediately with lemon wedges and crusty bread.