Ingredients
3 T olive oil
1 onion diced
2 celery ribs diced
1 carrot diced
1 large fennel bulb fronds removed and thin sliced
1 leek white part diced
4 garlic cloves minced
3/4 t red pepper flakes
1 t marjoram chopped
1 t thyme chopped
2 T tomato paste
14.5 ounce can plum tomatoes
1 C dry white wine
1 pound Yukon Gold potatoes cubed
6 C fish stock
2 bay leaves
Pinch of saffron
1 1/2 pound halibut cubed
1/2 pound shrimp
1 pound clams
1 pound mussels washed and de bearded
1/2 pound scallops
1 3/4 pound Alaska king crab* cut into 1 1/2 inch pieces*
Directions
Serves 8-10
Heat olive oil in large pot. add onions, carrot, celery, leek, and fennel. Cook about 7-10 minutes then add in garlic,tomato paste, wine,and plum tomatoes and cook for 5-10 minutes.Add chopped herbs, saffron, and bay leaves and bring to boil. . Add fish stock and simmer 20 minutes. Add red pepper flakes and potatoes. Cook until potatoes are tender about 10 minutes.
Add clams and cook until they pop open about 3 minutes. Add halibut, scallops, and mussels, and cook about 5 minutes. Then add crab and shrimp and cook for two minutes.
Season with salt and pepper. Plate and serve with garlic crostini and a pinch of chopped fennel frond.
Serve in large bowls.*
Notes:
*I like the red king more than the golden crab
*I substitute more white fish also in place of the crab.
* I don’t make Rouille
To make it more affordable I look for fresh white fish and shrimp on sale and clams and mussels from Costco.