Try this recipe, and other meals perfect for the holidays


  • 1 tbsp extra-virgin olive oil
  • 1 small yellow onion, diced
  • 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


  1. 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.
  2. Add tomato paste; stir and cook 3-4 minutes. Add wine and cook until almost evaporated.
  3. Add tomatoes, clam juice, seafood stock, and bay leaves; lower heat to medium-low and simmer for 20-25 minutes.
  4. Add in clams, cover the pot, and simmer for 5 minutes.
  5. 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.
  6. Serve with lemon wedges, and top with fennel fronds to garnish.
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