Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium fennel bulb, thinly sliced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry white wine
  • 28 oz crushed tomatoes
  • 3 cups seafood stock
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp red pepper flakes
  • 2 bay leaves
  • salt to taste
  • black pepper to taste
  • 1 lb firm white fish, cut into 2-inch chunks
  • 1 lb large shrimp, peeled and deveined
  • 1 lb Manila clams, scrubbed
  • 1 lb mussels, scrubbed and debearded
  • 1 lb crab legs
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a 6-quart Dutch oven over medium heat. Add the onion, fennel, carrots, and celery. Sauté for 6–8 minutes until the vegetables are softened and translucent.
  2. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep brick red and smells nutty.
  3. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half.
  4. Stir in the crushed tomatoes, seafood stock, oregano, thyme, red pepper flakes, and bay leaves. Bring to a gentle boil, then reduce heat to low and simmer for 20 minutes.
  5. Gently nestle the fish chunks into the broth. Simmer for 3 minutes.
  6. Add the clams and mussels. Cover the pot with a lid and steam for 4–5 minutes.
  7. Stir in the shrimp and crab. Cook for another 3 minutes until the shrimp are opaque and pink and the shells have opened.
  8. Remove bay leaves and stir in fresh parsley just before serving.