INGREDIENTS
1/2 cup
sherry
1/2 tsp
saffron
1 lb
trout
1/2 lb
scallops
10 smalls
clams
10
mussels
2 smalls
squid
1/4 cup
olive oil
1 large
onion
2
shallots
1
carrot
1 cup
fennel bulb
6
garlic cloves
28 oz
tomatoes
2 cups
clam juice ))
1 tbsp
tomato paste
2 tsp
salt
1 tsp
thyme
1/2 tsp
basil
2 tbsp
parsley
1 serving
bell pepper
1 serving
garlic-infused olive oil
1 serving
parsley
1 serving
pepper flakes