1 small fennel bulb, cored, diced; set aside fronds for garnish
Salt and freshly ground black pepper
3 garlic cloves, minced
Pinch crushed red-pepper flakes
2 tbsp tomato paste
1 cup dry white wine (or vermouth or Pernod)
1 (28 oz) can whole San Marzano tomatoes, hand-crushed
1 (8 oz) bottle clam juice
1 qt seafood stock
3 dried bay leaves
12 littleneck clams, scrubbed
12 mussels, debearded and scrubbed
8 oz medium shrimp, peeled and devined
8 oz whitefish (like cod or halibut), cut into 1-inch chunks
¼ lb bay scallops, abductor muscle removed
¼ lb calamari, cut into ½-inch rings
2 king crab legs (not claws), meat removed
Lemon wedges for serving
Directions
Preheat Dutch oven or soup pot over medium heat. Add oil and sauté onion, fennel, salt, black pepper, and garlic; cook until tender, about 8-10 minutes. Stir in red pepper.
Add tomato paste; stir and cook 3-4 minutes. Add wine and cook until almost evaporated.
Add tomatoes, clam juice, seafood stock, and bay leaves; lower heat to medium-low and simmer for 20-25 minutes.
Add in clams, cover the pot, and simmer for 5 minutes.
Then add in mussels, shrimp, and fish; cook for 3-4 minutes, then add remaining seafood. The scallops, calamari, and crab will take about 2 minutes to cook.
Serve with lemon wedges, and top with fennel fronds to garnish.
