- ¼ cup extra virgin olive oil
- 2 cups fennel bulb, diced
- 1½ cups onion, diced (yellow or sweet)
- 1 tablespoon garlic, minced (about 3 cloves)
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon dried fennel seeds
- 1 28 ounce can of crushed tomatoes (San Marzano is best)
- 4 cups seafood stock (or vegetable/chicken if you can't find seafood)
- 1½ cups dry white wine
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pound cod fillet, cubed (no skin)
- 1 pound shrimp, peeled and deveined
- ½ pound sea scallops, cut in half
- 1 pound mussels (gently scrub the outside)
- ½ pound clams
- 3 tablespoons fresh parsley, chopped
- crusty baguette or bread, sliced
In a large pot, heat the olive oil and then add the diced fennel and onion and cook for about 10 minutes. Put in the garlic, red pepper flakes, and fennel seeds and cook for another 2-3 minutes.
Add the crushed tomatoes, wine, seafood stock, 1 tablespoon salt, and 1 teaspoon black pepper and bring to a boil. Lower the heat and simmer for 30 minutes, uncovered.
Now it's time to add the seafood! This is the best order to add the seafood to be sure not to disturb the seafood once it's in the broth. Start with the cod, shrimp, and scallops. Finally, carefully add the mussels and clams and make sure they are covered in broth. Increase the heat until the soup is simmering and then lower the heat, cover and cook the seafood for 8-10 minutes (the mussels and clams will open up).
Remove the pot from the heat and allow the soup to rest for a few minutes before serving. Remove any mussels or clams that didn't open up and discard (they are no good). Serve in a large bowl with bread and sprinkle with fresh parsley. Enjoy!
- Nutrition facts are estimates for the soup only, it does not include the bread.
Serving: 1bowl | Calories: 424kcal | Carbohydrates: 23.4g | Protein: 60.4g | Fat: 4.4g | Saturated Fat: 0.7g | Cholesterol: 244mg | Sodium: 1091mg | Potassium: 1030mg | Fiber: 6g | Sugar: 9.2g | Calcium: 191mg | Iron: 19mg
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.