Ingredients
The following ingredients have 4 Servings
- 3 Tablespoons olive oil
- 1 cup chopped onion
- 3/4 cup chopped fennel bulb
- 2 whole cloves crushed garlic
- 1 Tablespoon whole fennel seed, (crushed)
- 3 to 4 threads of saffron
- 1/8 to 1/4 teaspoon ground cayenne pepper
- 4 whole sprigs fresh thyme
- 2 whole sprigs flat leaf parsley
- 2 fresh plum tomatoes, (cut into half)
- 3 cups chicken stock
- 1 cup semi - dry white wine ((the alcohol cooks out))
- 2 whole dry bay leaves
- 1/2 pound small yellow potatoes, (cut into 1 to 2 inch chunks with skin)
- 1 Tablespoon tomato paste
- 1 dozen small clams, (like little neck)
- 2 medium fish fillets, cut into 1 to 2 inch chunks ((I used salmon and cod))
- 8 extra large fresh shrimp, (peeled and cleaned)
- 1 loaf french baguette
- 4 to 5 Tablespoons chopped fennel fronds, (for garnish)
- Salt and Pepper to taste
- 4 Tablespoons olive oil
- 4 Tablespoon water
- 1 cup bread crumbs ((I sued half the baguette))
- 4 cloves garlic
- 1/4 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
