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Ingredients

• 1⁄4 cup olive oil
• 1 teaspoon crushed red pepper flakes
• 1 2-ounce tin anchovy fillets, drained
• 3 cloves garlic, peeled and crushed
• 1 bay leaf
• 1 bulb fennel, cut into thin strips
• 1 medium yellow onion, chopped
• 2 ribs celery, chopped
• 2 cups clam juice or chicken broth
• 1 cup dry white wine
• 1 28-ounce can crushed tomatoes
• 1 teaspoon fresh thyme leaves
• 1 bunch fresh parsley, chopped, divided
• 1 bunch fresh basil, cut into a medium chiffonade, divided
• 1 pound cod, tilapia, red snapper, U.S. Farm-Raised catfish fillets or sole, cut into chunks
• 12 large shrimp, peeled and deveined
• 12 sea scallops
• 1 dozen clams, scrubbed (or a can whole baby clams)

Description

Makes 8 Servings.

Viking