INGREDIENTS
3 tbsp olive oil
1 Spanish onion, roughly chopped
1 bulb fennel, thinly sliced
2 medium shallots, diced
5 cloves garlic, finely chopped
2 tsp red chili flakes
1 1/4 cups vermouth or white wine
1/4 cup tomato paste
1 28 oz can whole peeled San Marzano tomatoes
1 (32 oz) box seafood stock
2 bay leaves
1 lb mussels
1 lb clams, soaked in water to cover for 2 hours to purge the sand
1 lb white fish, such as halibut or turbot
1 lb large wild shrimp, peeled and deveined
1 lb scallops White pepper, to taste
1 nice lump Parmesan cheese, about 4 oz
Toasted Italian bread
DIRECTIONS
Heat the oil in a large Dutch over or other heavy-bottomed large pot over medium-high heat. Add the onion, fennel, shallots, and garlic and cook until beginning to carmelize, about 8 to 12 minutes. Add the salt and red chili flakes. Add the vermouth and cook for 1 minute to deglaze the pan. Add the tomato paste and stir until completely combined. Add the tomatoes, stock, and bay leaves, and stir well. Bring to a strong simmer, then add the mussels and clams, cover and cook until they open, 3 to 5 minutes. Using tongs, remove the mussels and clams to a bowl. Return the broth to a simmer. Add the fish, shrimp, and scallops and cook until just cooked through, about 5 minutes. Return the mussels and clams and all of their liquor to the pot and season with salt if needed. Transfer to a serving bowl and crack some egg white pepper over the top. Serve with grated Parmesan cheese and toasted Italian bread.
