Ingredients:

  • 1/4 cup Good Olive Oil
  • 2 cups Fennel, sliced (one large bulb)
  • 2 cups Leeks, chopped (white and light green parts only)
  • 1 cup Yellow Onion, chopped
  • 3 cloves Garlic, minced
  • 1 tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1/2 tsp Saffron threads, crushed
  • 1 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc)
  • 1 can (28 oz) San Marzano Whole Peeled Tomatoes, crushed by hand
  • 3 cups Seafood Stock or Bottled Clam Juice
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1 lb Firm White Fish (Cod or Halibut), cut into 1.5-inch chunks
  • 1 lb Jumbo Shrimp (16/20 count), peeled and deveined
  • 1 lb Sea Scallops, muscle removed
  • 1 lb Fresh Mussels or Manila Clams, scrubbed and debearded

Instructions:

  1. Heat 1/4 cup olive oil in a large pot over medium heat. Add the 2 cups fennel, 2 cups leeks, and 1 cup onion. Cook for 10 minutes until translucent and soft.
  2. Stir in the 3 cloves minced garlic, 1 tbsp tomato paste, 1 tsp oregano, and 1/2 tsp crushed saffron.
  3. Pour in the 1 cup dry white wine. Scrape the bottom of the pot until the liquid reduces by half.
  4. Add the 28 oz hand crushed tomatoes (with juice), 3 cups seafood stock, 1 tsp salt, and 1/2 tsp pepper.
  5. Bring the liquid to a boil, then lower the heat. Cover and simmer for 30 minutes until the flavors are melded and rich.
  6. Gently drop in the 1 lb white fish chunks and 1 lb mussels.
  7. After 3 minutes, add the 1 lb jumbo shrimp and 1 lb sea scallops.
  8. Cover the pot and cook for 5 minutes until the mussels open and shrimp are pink.
  9. Carefully remove any mussels or clams that didn't open.
  10. Taste the broth one last time. Add a pinch more salt or a squeeze of lemon if it feels flat.