2 tbl sp olive oil, 3 if you use the fennel
1 medium onion diced
half a small fennel bulb sliced(optional) recipe doesn't call for it but I used it
4 cloves garlic minced
2 bay leaves
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried red pepper flakes
1 1/2 tsp sea salt
1/2 tsp fresh ground black pepper
4 cups seafood stock, may substitute clam juice or chicken stock. I use seafood stock.
1 cup dry white wine
a splash of Pernod (optional, The recipe doesn't call for it but I used it
2 28 oz cans diced fire roasted diced tomatoes including juice
1/4 cup tomato paste
dozen littleneck clams scrubbed
3/4 to a lb fresh white fish, I used cod fillets
1 lb small to medium shrimp
1 lb cracked Dungeness or snow or king crab claws, I used the King crab
1/2 lb fresh squid, cleaned skinned and cut into rings and the tentacles cut in half
1/4 cup fresh chopped parsley
In a large pot heat the olive oil and add onion garlic and fennel if used. Saute on medium heat for about 10 minutes or until soft. Next add the bay leaves and the next 5 ingredients and cook for about 2 minutes. Next, stir in the broth and Pernod if used and the wine, chopped tomatoes and tomato paste, bring to a boil, cover lower the heat to simmer and cook for 30 minutes. Next, stir in the clams and fish fillets and cook for 5 minutes at medium heat. Next add the crab claws and cook for 5 minutes Next put in the squid and the shrimp and cook until squid is opaque and the shrimp is done. Don't over cook either the shrimp or squid. Serve in large bowls with a little chopped parsley on top with warm sourdough bread to sop up the broth. I also put in a small lobster tail split in half the long way. If you choose to do that put the lobster in the pot with the shrimpand squid
