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Ingredients

• 2 tablespoons olive oil
• 2 cups chopped onion
• 1 3/4 cups chopped fennel bulb (about 1 small)
• 1 cup chopped green bell pepper
• 4 garlic cloves, minced
• 3 tablespoons red wine vinegar
• 1 teaspoon saffron threads
• 1/4 teaspoon crushed red pepper
• 3 (14.5-ounce) cans diced tomatoes, undrained
• 1 cup dry white wine
• 1 (8-ounce) bottle clam juice
• 1 tablespoon chopped fresh or 1 teaspoon dried thyme
• 2 pounds small clams in shells (about 24), scrubbed
• 1 pound mussels (about 16), scrubbed and debearded
• 1 pound medium shrimp, peeled and deveined
• 8 ounces lump crabmeat, shell pieces removed

Description

MyRecipes