This is a tomato based broth with oodles of seafood, fennel and of course garlic in it since it is served at the stinking rose restaurant in LA Use ingredients as a guide, because fresh and local seafood will be best. It is actually a very simple recipe just with lots of choices to put in it :) The first part can be done early too, and then just reheated when you want to pop in the seafood. Prrp time includes chopping onions, etc.
- 4 tablespoons olive oil
- 1⁄4 cup chopped fennel
- 3 tablespoons chopped yellow onions
- 3 tablespoons minced shallots
- 3 garlic cloves, minced
- 1⁄4 cup dry white wine
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons minced flat leaf parsley (Italian)
- 1 teaspoon crushed red pepper flakes
- 1 cup bottled clam juice
- 1 cup water
- salt & freshly ground black pepper
- 1⁄2 cup unsalted butter
- 8 ounces prince edward island mussels
- 8 ounces littleneck clams
- 8 ounces white fish fillets, cut into chunks (such as halibut, cod, or tilapia)
- 4 ounces cleaned calamari, cut into 1-inch wide rings
- 4 ounces large shrimp, peeled and deveined, tails on (21 to 30 per pound)
- 2 tablespoons minced fresh basil
- fennel leaves (to garnish)
- In a large, heavy saucepan, heat 2 tablespoons of the olive oil over medium-low heat. Add the chopped fennel, onion, shallots, and garlic and sauté for 4 to 5 minutes, until golden brown. Stir in the wine, then the tomatoes, parsley, red pepper flakes, clam juice, and water. Season with salt and pepper. Bring to a boil over high heat, then decrease the heat to low and simmer for 30 minutes. Add the butter and stir to melt, then remove from heat.
- In a large cast iron skillet, heat the remaining 2 tablespoons of olive oil over medium heat and toss on the mussels and clams. Cook for 4 minutes. As the mussels and clams begin to open, add the fish, calamari, and shrimp, and sprinkle with salt and pepper. Sauté for 2 to 3 minutes, until the shrimp turn pink. Discard any mussels or clams that don't open. Add 1 cup of the tomato mixture and simmer for 5 minutes. Transfer the contents of the skillet to the saucepan with the remaining tomato mixture and simmer for 2 to 3 minutes.
- Ladle into soup bowls. Sprinkle with the basil, garnish with the fennel fronds, and serve immediately.