Ingredients

The following ingredients have 4 Servings
  • 1/4 cup olive oil
  • 2 cups fennel bulb (white part only, cut into 1/2-inch dice)
  • 1 1/2 cup yellow onion (1 large, cut into 1/2-inch dice)
  • 3 garlic cloves (pressed or minced)
  • 1 teaspoon whole fennel seeds
  • 1/2 teaspoon red pepper flakes
  • 1 28-ounce can crushed tomatoes
  • 4 cups seafood stock
  • 1 1/2 cups dry white wine (such as Pinot Grigio)
  • kosher salt and freshly ground black pepper
  • 1 pound cod fillets (skin removed, cut into 2-inch dice)
  • 1 pound large shrimp (peeled and deviened)
  • 1 pound sea scallops (halved crosswise)
  • 1 dozen mussels (scrubbed)
  • 1 dozen littleneck clams (or other small clam)
  • 1 tablespoon anise flavored liqueur (such as Pernod or Pastis)
  • 3 tablespoons parsley (minced)

Instruction

  • Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.
  • Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant.
  • Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes. 
  • Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the mussels. Do not stir. Bring to a simmer, lower the heat, cover and cook for 10 minutes until the seafood is cooked and the shellfish open.
  • Stir in the liqueur, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened.
  • Ladle into large, shallow bowls, sprinkle with parsley and serve with slices of sourdough baguette.