2 Tbsp Olive oil
1-cup fennel, 1/2" dice ( about one bulb)
1-medium onion diced
2-garlic cloves minced.
1/2 tsp red pepper flakes
1-cup dry white wine
1-can(28oz) crushed tomatoes (San Marzano)
2-cups seafood stock (see recipe if you can't find it)
1/2 tsp dried oregano( use fresh if you have it in you herb
garden)
1/2 tsp dried thyme (omit if making the stock)
Salt and Pepper to taste
diced fresh parsley for topping
Garlic Bread (optional)
8 large shrimp peeled and deveined
8 mussels, cleaned
8 clams, cleaned
1/2 lb firm white fish (e.g., cod or halibut) cut into chunks (we
used halibut)
[Publix didn't have mussels, so we increased the shrimp and clams
to 12 each and added 6 sea scallops, halved crosswise]
2 tablespoons good Olive Oil
1 can chicken stock
shells from the shrimp
1-cup chopped yellow onion (1-medium onion)
2-garlic cloves, minced
1/2 cup dry white wine
1/3 cup tomato paste
10 springs fresh thyme (or less)
Kosher salt and freshly ground pepper
Heat the oil in a medium pot set over medium heat.
Add the shrimp shells and onion and cook for 15 minutes until
lightly browned.
Add the garlic and cook for a minute or so more.
Add the chicken stock, wine and tomato paste, thyme, and 2-tsp
salt, 1-tsp black pepper.
Bring to a boil and then simmer for an hour; it should thicken up
some. Make sure it doesn't stick to bottom of pot.
When ready to add to the stew, strain through a sieve.
Heat 1/4 cup olive oil in a large (12-inch) heavy pot or Dutch
oven, such as Le Creuset, over medium heat.
Add the fennel and onion and saute for 10 minutes until tender.
Stir in the garlic and red pepper flakes and cook for 2 minutes
Add the tomatoes, stock , wine, tsp salt and tsp black pepper.
Adjust later for taste.
Bring to a boil, lower the heat and simmer for 30 minutes.
Add the seafood in the following order: first the fish, then the
shrimp, scallops, clams and mussels.
Do not stir! (?)
Bring to a simmer, lower the heat and over, cooking for 8 to ten
minutes, until all the seafood is cooked and shellfish are open.
Discard any shellfish that didn't open.
Ladle into large shallow bowls; sprinkle with parsley; serve hot
with garlic bread or just crusty bread, whatever.
1. Preheat oven to 400˚ F
2. Slice the baguette diagonally in 1/4-inch thick slices (how
many you want)
3. Lay the slices in one layer on a sheet pan; brush each with
olive oil and sprinkle with salt and pepper.
bake for 15-20 minutes, until browned and crisp.
As soon as they're cool enough to handle, rub the top of the
toasts with the cut side of a garlic clove.
(Or get some garlic Texas Toast)