INGREDIENTS
3 tbsp
olive oil
1 large
fennel bulb
1
onion
3 larges
shallots
2 tsp
salt
4 larges
garlic cloves
3/4 tsp
red pepper flakes
1/4 cup
tomato paste
28 oz
canned tomatoes
1 1/2 cups
dry white wine
5 cups
fish stock
1
bay leaf
1 lb
manila clams
1 lb
mussels
1 lb
shrimp
1 1/2 lb
fish fillets