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