Italian Seafood Stew

1

Heat the olive oil in a large (12-inch) heavy pot or Dutch oven over medium heat. Add the fennel and shallots and sauté for about 10 minutes, until softened.

2

Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant.

3

Add the tomatoes, stock, wine, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes.

4

Add the seafood in this order: cod, shrimp, clams, then mussels. Do not stir. Bring to a simmer, lower the heat, cover, and cook for 8–10 minutes, until all the seafood is cooked through and the mussels have opened. Discard any that haven’t opened.

5

Ladle into large shallow bowls, top with parsley, and drizzle with a little extra olive oil if you like. Serve with lots of crusty bread for dipping.

6

Notes: You can use any firm white fish — salmon, halibut, or tilapia all work well. Just adjust the cooking time so the fish doesn’t overcook. If you can’t find seafood stock, chicken or vegetable stock makes a great substitute.