Yield: 6 servings

Adapted from Giada De Laurentiis / Food Network

Broth:

• 3TBS olive oil
• 1large fennel bulb, thinly sliced
• 1onion, chopped
• 3large shallots, chopped
• 2tsp salt
• 4large garlic cloves, finely chopped
• ¾tsp dried crushed red pepper flakes, plus more to taste
• ¼cup tomato paste
• 1(28-oz) can diced tomatoes in juice
• 1½cups dry white wine
• 5cups fish stock
• 1bay leaf

Seafood:

• 1lb manila clams, scrubbed
• 1lb mussels, scrubbed, de-bearded
• 1lb uncooked large shrimp, peeled and de-veined
• 1½lb assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
• ½lb calamari, cleaned
• ½lb sea scallops, abductor removed

Broth: Heat the oil in a very large pot over medium heat.

Add the fennel, onion, shallots, and salt and sauté until the onion is translucent, about 10 minutes.

Add the garlic and ¾ tsp of red pepper flakes, and sauté 2 minutes.

Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Seafood: Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.

Add the calamari, scallops, shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve.