Ingredients 1 small yellow or white onion, chopped 6 cloves garlic, minced 1 Teaspoon salt 1/4 Cup extra-virgin olive oil 1 head fennel, thinly sliced 1 large pinch of crushed red pepper 1 bay leaf 4 sprigs thyme 2 large tomatoes, rough chopped 1 Cup white wine 1 Cup clam juice/seafood stock Salt, to taste…
- 1 small yellow or white onion, chopped
- 6 cloves garlic, minced
- 1 Teaspoon salt
- 1/4 Cup extra-virgin olive oil
- 1 head fennel, thinly sliced
- 1 large pinch of crushed red pepper
- 1 bay leaf
- 4 sprigs thyme
- 2 large tomatoes, rough chopped
- 1 Cup white wine
- 1 Cup clam juice/seafood stock
- Salt, to taste
- Pepper, to taste
- 20 littleneck or cherrystone clams, soaked in cool water and scrubbed
- 2 Pounds mussels, soaked in cool water, debearded
- 1 Pound shrimp, such as wild American, peeled and deveined
- 1 Pound scallops, such as bay or sea
- 1 bunch basil, leaves chopped
- 1/2 Cup sun-dried tomato puree
- Crusty bread, lightly toasted, for serving
In a large pot (with a tightly fitted lid) over medium heat, sauté onions, garlic with salt and olive oil, about 3 minutes, until softened and fragrant. Add fennel and crushed red pepper, and sauté for 1-2 minutes. Add bay leaf, thyme, tomatoes, white wine, clam juice, and salt and pepper. Increase heat to medium-high and bring to a boil. Reduce by 1/3.
Add clams, stir, and cover for 1 minute (longer for larger clams). Add mussels, stir, cover, and cook for 1 minute. Add shrimp, stir, cover, and cook for about 3-4 minutes. Add scallops, stir, cover, and cook for about 2 minutes (maybe longer), until shrimp and scallops are opaque and most of the mussels and clams are opened (discard those that do not open). Turn off heat. Add basil and parsley. Stir the sun-dried tomato purée into the broth.
Serve with lightly toasted crusty bread.