Makes 6 servings.
Ingredients
3 tablespoons olive oil
1 bulb fennel, cut into thin slices
1 large onion, chopped
2 cloves garlic, chopped
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1/2 teaspoon red pepper flakes
3 tablespoons tomato paste
1 (35 ounce) can tomatoes, with their juices
4 cups fish stock, vegetable stock or water
2 cups white wine
Salt and freshly ground black pepper, to taste
12-18 mussels
1 1/2 pounds halibut or cod, cut into chunks
12-18 extra large shrimp, shelled and deveined
1/2 pound cleaned squid, cut into rings and pieces, optional
Directions
Heat the olive oil in a soup pot over medium heat. Add the fennel and onion and cook, stirring occasionally, for 2 to 3 minutes. Add the garlic, basil, parsley and red pepper flakes and cook for about 1 minute, stirring constantly. Stir in the tomato paste. Add the tomatoes, fish stock and white wine. Bring to a simmer, lower the heat, cover the pan and simmer for about 30 minutes. Scrub the mussels, place them in a large pot and add one cup of water. Cover the pan and cook over medium- high heat for 2 to 3 minutes or until the shells open. Discard any that do not open. Set aside. Add the halibut to the soup, cover the pan and cook for 2 to 3 minutes. Add the shrimp and squid and cook for 6 to 8 minutes. Transfer the mussels to the soup (with or without the shells). Heat through. Taste for seasoning and season with salt and pepper to taste.
