- 1 head fresh fennel (12 oz.)
- 3 tablespoons olive oil
- 1 onion (8 oz.), peeled and chopped
- 2 cloves garlic, peeled and minced
- 1/4 cup chopped parsley
- 3 cans (15 oz. each) diced tomatoes
- 2 cups dry white wine
- 1/3 cup tomato paste
- 1 tablespoon dried basil leaves
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon red chile flakes
- 1 dozen clams in shell (suitable for steaming; discard any that are not closed), well scrubbed
- 2 cooked Dungeness crabs (about 2 lb. each), cleaned and cracked
- 1 pound shrimp (24 to 30 per lb.), peeled and deveined
- Salt and pepper
- calories 309
- caloriesfromfat 29 %
- protein 35 g
- fat 10 g
- satfat 1.4 g
- carbohydrate 21 g
- fiber 4.3 g
- sodium 798 mg
- cholesterol 176 mg
How to Make It
Trim off and discard tough stems and base of fennel head. Rinse fennel, core, and chop.
In a 6- to 8-quart pan over medium-high heat, stir fennel, oil, onion, garlic, and 2 tablespoons parsley until onion is limp, 8 to 10 minutes.
Add diced tomatoes (including juice), white wine, tomato paste, basil, oregano, and chile flakes. Bring to a boil over high heat. Cover and simmer on low heat until flavors are well blended, about 15 minutes.
Add clams and crab. Cover and bring to a boil over high heat, then reduce heat and simmer, covered, for 5 minutes. Stir in shrimp, cover and simmer, until clams pop open, shrimp turn pink, and crab is hot, 6 to 9 minutes longer; remove seafood as it finishes cooking. Discard clams that do not open. Add salt and pepper to taste. Ladle broth and seafood into wide bowls. Sprinkle with remaining parsley.