Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 medium fennel bulb, thinly sliced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 28 oz crushed tomatoes
  • 2 cups low-sodium seafood stock with lemon juice
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 1/2 tsp crushed red pepper flakes
  • Salt to taste
  • black pepper to taste
  • 1 lb firm white fish, cut into 2-inch chunks
  • 1 lb large shrimp, peeled and deveined
  • 1 lb Manila clams, scrubbed
  • 1 lb mussels, scrubbed and debearded
  • 1/2 lb lump crab meat, drained

Instructions:

  1. Heat 3 tbsp extra virgin olive oil in a Dutch oven over medium heat. Add the diced yellow onion, sliced fennel, and diced red bell pepper; sauté for 6–8 minutes until vegetables are softened and onions are translucent.
  2. Stir in 4 cloves minced garlic and 1 tsp dried oregano, cooking for 60 seconds until fragrant.
  3. Stir in 1 tbsp tomato paste and cook for 2 minutes to deepen the color.
  4. Pour in 28 oz crushed tomatoes and 2 cups seafood stock with lemon juice. Add 1 bay leaf, 1/2 tsp crushed red pepper flakes, salt, and black pepper to taste. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes until the broth thickens.
  5. Increase heat to medium-high. Add 1 lb Manila clams and 1 lb mussels. Cover the pot and cook for 3–5 minutes.
  6. Gently nestle 1 lb white fish chunks and 1 lb shrimp into the broth. Simmer uncovered for 5 minutes.
  7. Gently fold in 1/2 lb lump crab meat during the last 2 minutes of cooking.
  8. Ensure the clams and mussels have opened and the shrimp are opaque and pink, reaching an internal temperature of 145°F (63°C). Remove from heat immediately and discard any shellfish that remained closed.