- 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.