serves 4-6

  • 1 lb skinless halibut filet
  • .5 lb black mussels (cleaned & rinsed)
  • .5 lb lb clams (cleaned & rinsed)
  • .5 lb squid: tubes & tentacles
  • 4-6 lobster claws
  • 1lb uncooked shrimp
  • 16 oz seafood stock
  • 1 can crushed San Marzano tomatoes
  • 1 yellow onion
  • 1 fennel bulb
  • 1 shallot
  • 4 large cloves of garlic
  • 1 tsp toasted fennel seeds
  • 1/2 tsp coriander seeds
  • 2 bay leaves
  • 1 pinch saffron threads
  • 1 c dry white wine
  • For serving: chopped flat leaf parsley & good quality, crusty bread


 Finley chop the onion, shallot, garlic and fennel. Heat a large pot with a glug of olive oil, sweat the onion, shallot, garlic, and fennel with a big pinch of sea salt. In a small frying pan, toast the fennel and coriander seeds, remove from the heat and crush into a coarse powder. Stir in the spice mix, with a pinch of chili flakes, until the onion and fennel mix is translucent.

Pour in the wine and wait for the alcohol to burn off, about 2-3 minutes, then add the seafood stock and saffron threads and bring to a boil. Add the tomatoes and reduce heat to a medium-high heat. Check the seasoning (depending on what type of seafood stock, it may already be quite salty).

Chop the halibut into 1 inch cubes, slice the squid tubes into 1/2 inch ribbons. Add all the seafood to the pot and cover. Reduce the heat, and simmer for about 20-30 minutes until all the flavors have deepened. Serve warm with freshly chopped parsley and crusty bread.