INGREDIENTS
4 tbsp
extra virgin olive oil
1
large fennel bulb (thinly sliced (core removed))
1
large sweet onion (chopped)
3
large shallots (chopped)
4 cloves
large garlic (sliced)
2 tsp
sea salt
4 oz
tomato paste
26 oz
can of whole plum tomatoes crushed by hand
2 cups
dry white or red wine
2 cups
chicken stock
1
dozen small clams (scrubbed)
1
dozen mussels (scrubbed)
9
16-20 count shrimp (peeled and deveined)
9
large sea scallops
3
crabs- dungeness preferred ((snow crab, blue claw, or Stone Crab Claws))
1/2 lb
firm fish cut into 3 pieces (optional)
1
bay leaf
1/4 tsp
crushed red pepper flakes (more if you like it spicy)