Makes 4 to 6 servings

Notes: Serve with crusty sourdough bread and a crisp Sémillon or Chardonnay with good acidity. Prep and Cook Time: about 1 hour.

How to Make It

Step 1

Trim off and discard tough stems and base of fennel head. Rinse fennel, core, and chop.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

Mdwight's Review

March 12, 2013

ewmtx524's Review

January 25, 2009
This was wonderful!! Changes I made were: used canned clams, 2 cans (instead of 3) diced tomatoes, added 3 cups chicken broth and 1 cup clam juice and a bay leaf. Great dinner on a wintery night. Definitely company worthy!!