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Ingredients

2 tablespoons olive oil, plus more for brushing
4 cloves garlic, finely chopped
1/2 teaspoon red pepper flakes
1 large yellow onion, finely chopped
1 bulb fennel, trimmed, cored and thinly sliced
1 green bell pepper, cored, seeded and chopped
1 (28-ounce) can diced tomatoes, with their liquid
2 cups low-sodium chicken broth
1 1/2 cups white wine
2 tablespoons tomato paste
1 tablespoon chopped oregano or 1 teaspoon dried oregano
1 tablespoons chopped thyme or 1 teaspoon dried thyme
1 demi-baguette, cut crosswise into thin slices
1 pound thick boneless, skinless white fish fillets, such as cod, cut into (1-inch) pieces
1 (8-ounce) tub lump crab meat
1 pound medium shrimp, peeled and deveined
1 pound mussels or clams, cleaned
2 tablespoons chopped basil
Salt and pepper to taste

Description

This Is A Simplified Version Of The Classic Italian Seafood Stew. The Vegetable Base Can Be Made Ahead Of Time And Frozen. When Ready To Serve, Simply Thaw And Stir In The Fish, Crab, Shrimp And Clams To Finish Cooking.

Wholefoods