Ingredients

1 fennel bulb, stalks discarded and bulb cut lengthwise into 6 wedges

1 medium onion, quartered

3 garlic cloves, smashed and peeled

3 tablespoons extra-virgin olive oil

2 Turkish bay leaves or 1 California

1 1/2 teaspoons dried thyme

1/8 teaspoon dried hot red-pepper flakes

1 (28-ounce) can crushed tomatoes in juice

1 1/2 cups water

1 cup full-bodied red wine such as Zinfandel or Syrah

1 (8-ounce) bottle clam juice

1 pound skinless fillets of thick white-fleshed fish such as halibut, hake, or pollack, cut into 2-inch chunks

1 pound cultivated mussels

Description

The Legacy Of San Francisco's Italian And Portuguese Immigrants—many Of Them Fishermen—lives On In This Fuss-free Take On The North Beach...

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