INGREDIENTS
1
bottle Clam, juice
1 lb
Cultivated mussels
1 lb
Fleshed fish such as halibut, skinless fillets of thick white
1
Fennel, bulb
3
Garlic cloves
1
Onion, medium
1 1/2 tsp
Thyme, dried
1 28 ounce can
Tomatoes in, juice
1/8 tsp
Red-pepper flakes, dried hot
3 tbsp
Olive oil, extra-virgin
1 1/2 cups
Water
1 cup
Full-bodied red wine such as zinfandel or syrah
2
Turkish bay leaves or 1 california