1 fennel bulb, stalks discarded, rough chopped

1 medium onion, medium diced

3 garlic cloves, minced

3 Tbsp. extra virgin olive oil

2 bay leaves

1 ½ tsp. dried thyme

1/8 tsp. dried hot red pepper flakes

1 (28 oz) can crushed tomatoes

1 ½ cups chicken broth

1 cup red wine

1 (8 oz.) bottle clam juice

1 lb. skinless filets of thick, white-fleshed fish such as grouper, cut into 2” chunks

1 lb. skinless filets of triggerfish, cut into 2” chunks

1 lb. quahog clams, scrubbed and rinsed

1 lb. cultivated mussels

Pinch sea salt

Fresh cracked black pepper


Place fennel, onion and garlic in a food processor and pulse to coarsely chopped. Heat oil in a 6-qt. heavy pot over medium-high gas heat, then stir in chopped vegetables, bay leaves, thyme and red pepper flakes. Season with salt and pepper. Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 minutes. Add tomatoes with their juice, broth, wine, and clam juice and simmer gently, partially covered, for 30 minutes. Add clams, grouper and triggerfish and cook a few minutes, partially covered. Add mussels and cook until fish is just cooked through and mussels open wide, 4-6 minutes. Serves 6