Ingredients
1/4 cup plus 2 tablespoons olive oil
1 medium sweet onion, chopped
head of fennel, cored, sliced and chopped
coarse salt and ground black pepper
2 large garlic cloves, minced
1 bay leaf
1 teaspoon fresh oregano
2 teaspoons tomato paste
1 (28 oz.) can chopped tomatoes
4 cups fish stock, (or sub chicken or veg stock)
1 (8 oz.) bottle clam juice
1 cup white wine
cup chopped fresh parsley leaves
3 teaspoons chopped fresh basil leaves
1 rosemary sprig
1/4 teaspoon ground cayenne pepper
1 pound littleneck clams
1 pound mussels, debearded
1 pound cooked crab legs, in equal portions
1/2 pound baby sea scallops, foot removed
1/2 pound large shrimp, peeled and deveined, tail removed
10 ounces snapper, sliced into 6 even pieces
Sourdough bread
Description
Foodista
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