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Ingredients
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 1 red bell pepper, diced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 28-ounce can of crushed tomatoes
- 1 1/2 cups of dry white wine
- 5 cups fish stock or clam juice
- Salt and freshly ground black pepper, to taste
- 1 pound mussels, scrubbed and debearded
- 1 pound clams, scrubbed
- 1 pound shrimp, peeled and deveined
- 1 pound firm white fish like cod, cut into bite-sized pieces
- Fresh parsley, chopped for garnish
Directions
1. Heat olive oil in a large pot over medium heat. Add the onion and cook until translucent—not browned—for about 5 minutes.
2. Stir in the garlic, red bell pepper, red pepper flakes, oregano, and basil. Cook for another minute until fragrant.
3. Add the crushed tomatoes, white wine, fish stock, and bay leaf. Season with salt and pepper. Bring the mixture to a simmer and let it cook for 30 minutes to meld all those flavors.
4. Add the clams and mussels to the pot, cover, and cook for 5 minutes, or until they begin to open.
5. Next, stir in the shrimp and white fish, simmering gently until they are just cooked through—typically about 3-4 minutes.
6. Taste and adjust seasoning if necessary. Discard any clams or mussels that didn’t open.
7. Serve in large bowls, garnished with chopped parsley and get those bread slices ready for dipping!
Variations & Tips
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