INGREDIENTS
5 cups
Fish stock
1 1/2
lbs Fleshed fish fillets such as halibut or salmon, assorted firm
1 lb
Manila clams
1 lb
Mussels
1 lb
Shrimp, large
1
Bay leaf
1
Fennel, large bulb
4
Garlic cloves, large
1
Onion
3
Shallots, large
1 28 ounce can
Tomatoes in, juice
1/4 cup
Tomato paste
3/4 tsp
Red pepper flakes, dried
2 tsp
Salt
3 tbsp
Olive oil
1 1/2 cups
White wine, dry