 | | Directions |
- Heat oil in large pot over medium heat.
- Add fennel, onion, shallots and salt.
- Cook and stir until onion is translucent, approximately 10 minutes.
- Add garlic and red pepper flakes, saute for 2 minutes.
- Stir in tomato paste.
- Add tomatoes with their juices, the variety of stock selected, and a bay leaf.*
- Cover and bring to a simmer.
- Reduce heat to medium low, simmer covered for 30 minutes.
- Add clams, mussles, shrimp and fish.
- Simmer gently just until the fish and shrimp are cooked, 5-8 minutes.
- Season soup to taste with salt and or red pepper flakes.
*If desired, one cup of white wine can be added to this recipe to replace one cup of stock. |
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Prep Time: 10 minutes
Cook Time: 45 minutes
Container: large soup pot
Servings: 8
|  | | Ingredients | | - | | 3 tablespoons olive oil |
| - | | 1 large fennel bulb or 2 stalks of celery, diced |
| - | | 1 onion, chopped |
| - | | 2 shallots, chopped |
| - | | 2 teaspoons salt |
| - | | 4 cloves garlic, chopped |
| - | | 3/4 teaspoon crushed red pepper flakes, more if desired |
| - | | 1 small can tomato paste |
| - | | 1 (28 oz) can diced tomatoes in juice |
| - | | 6 1/2 cups fish stock, chicken stock or vegetable stock |
| - | | 1 cup white wine - optional |
| - | | 1 bay leaf |
| - | | 2 cans mussels - drained |
| - | | 2 cans clams - drained |
| - | | 1 pound uncooked large shrimp - peeled, deveined |
| - | | 1 1/2 pounds firm fleshed fish filets cut into 2 inch chunks - halibut, salmon, or cod |
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