Yield: 6-8 servings
Prep: 30 minutes | Cook: 45 minutes
Total Time: 1 hour and 15 minutes

Ingredients

• 1 onion - chopped
• 1 fennel bulb - chopped
• 1 large shallot - chopped
• 4 garlic cloves - chopped
• 1 tsp salt
• ½ tsp freshly ground pepper
• 3 tbsp olive oil
• ¼ - ½ tsp chili flakes
• 1 tsp fresh or dried oregano
• 2 bay leaves
• 2 tbsp tomato paste
• 1 ½ cups Chardonnay
• 2 (8 oz) bottles clam juice or fish stock
• 1 (28 oz) can diced tomatoes in juice
• 1 (16 oz) crushed tomatoes
• 1 lb clams - cleaned
• 1 lb mussels - cleaned and debearded
• 1 lb fresh wild shrimp - peeled and deveined
• 1 lb firm fresh fish - halibut, rock cod or other, cut into 2 inch pieces
• 1 crab - cracked and cleaned
• 1 tbsp - fresh lemon juice
• 1 lemon cut into wedges for garnish
• ½ cup parsley - chopped for garnish

Preparation

1. In a large dutch oven or pot, heat olive oil over medium heat, add onion, fennel, shallot and salt and saute’ for 8-10 minutes, stirring occasionally.
2. Add garlic, red pepper flakes, oregano and tomato paste, cook for 2 more minutes. Add tomatoes with juices, wine, clam juice/fish stock, and bay leaf. Cover and simmer for 20 minutes or so until flavors have blended.
3. Add the clams and mussels to the pot, cover and cook until they begin to open - about 5 minutes. Add shrimp, fish pieces and crab. Simmer 5 more minutes until fish and shrimp are cooked. Discard any mussels or clams not open. Add lemon juice and half of the parsley, stir. Taste and adjust seasoning if needed.
4. Garnish with parsley and lemon wedges. Serve with crusty warm bread.

Take a look at our recommended pairing below.