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3 tsp olive oil
2 onions, chopped
1 large fennel bulb, thinly sliced
3 cloves garlic, minced
1 bunch fresh parsley, chopped
2 cans stewed or diced tomatoes
1/4 cup tomato paste
3 cans chicken broth
1 1/2 cups white wine
2 bay leaves
1 pinch saffron (optional)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
3/4 teaspoon crushed red pepper flakes, add more for heat
1 1/2 lbs large shrimp – peeled and deveined
1 1/2 lbs bay scallops
1 lb clams, scrubbed
1 lb mussels, scrubbed and debearded
1 1/2 pounds cod, halibut, or any white fish, cubed


Over medium-low heat melt butter in a large stockpot, add onions, fennel, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomato paste and tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, oregano, thyme, saffron, red pepper flakes, and wine. Mix well. Cover and simmer 30 minutes.

Stir in the shrimp, scallops, clams, and mussels. Stir in fish. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open.

Ladle soup into bowls and serve with warm, crusty bread!

George Christidis