Ingredients
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1 bulb fennel
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4 tbsp olive oil
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1/2 cup diced onion
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2 tbsp minced garlic
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1 (28 oz) can crushed tomatoes
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2 cup low-sodium chicken broth
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2 (8 oz) bottles clam juice
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1/2 lb monkfish
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1/2 lb cod
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1 lb calamari
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1/2 cup basil
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1 lb mussels, scrubbed
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16 littleneck clams, scrubbed
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1/2 lb frozen bay scallops, thawed
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1 lb jumbo shrimp, peeled and deveined
Steps
1
Trim, core, and chop the fennel. In a large, heavy-bottom pot, heat the oil on medium-high. Cook the onion and fennel 8 min., until golden, stirring occasionally. Add the garlic. Cook 1 min., stirring. Season with salt (in moderation) and pepper. Add the crushed tomatoes, chicken broth, and clam juice, and heat to a boil on high. Reduce heat to simmer. Cover and cook 8 min.
2
Cut the monkfish and cod into 2-inch chunks. Slice the calamari into ½-inch-thick rings. Chop the basil.
3
Add the mussels and clams to the pot. Cook 3 min., until some of the shells begin to open, stirring once. Nestle the monkfish, cod, scallops, shrimp, and calamari into the liquid and among the mussels and clams. Cover and cook 5–7 min., until fish is opaque, shrimp is pink, and clams and mussels are open. Divide between 8 bowls and serve immediately. Garnish with basil.
