INGREDIENTS
2 tbsp olive oil
1 large shallot, thinly sliced
1 medium fennel bulb, thinly sliced
3 tbsp harissa paste (I like the hot version, but the choice is up to you.)
1 1⁄2 tsp crushed coriander seeds
1 medium tomato, seeded and coarsely chopped
3 garlic cloves, finely chopped
kosher salt
1 cup white wine or dry vermouth
2 cups fish or vegetable stock
1 dozen littleneck clams
1 1⁄4 lbs halibut or cod, cut into 1 inch pieces
12 oz jumbo shrimp, peeled and de-veined
1⁄4 cup roughly chopped fresh cilantro and dill, for serving
olive oil–toasted bread rubbed with garlic, for serving
DIRECTIONS
In a large Dutch oven or stockpot, heat the olive oil over medium heat. When it shimmers, add the shallot and fennel and cook until softened, three to five minutes. Stir in the harissa and crushed coriander and cook until they have toasted slightly, three minutes or so. Add in the tomato and garlic and cook for one minute more. Season with salt. Add the wine to the pot and cook until the liquid is reduced by half, five to seven minutes. Pour in the fish stock and bring to a simmer. Add the clams, cover, and cook until most of them begin to pop open, three to five minutes. Add the halibut and shrimp, cover, and simmer until they are cooked through and the remaining clams have opened, two to three minutes more. Using a slotted spoon, divide the seafood among four bowls. Ladle the broth into the bowls and top each portion with a bit of cilantro and dill. Serve with olive oil–toasted bread rubbed with garlic.
