2 Tbls Olive Oil
1 Medium Fennel Bulb, Sliced
3 Cups Fish Stock
1 Bay Leaf
1/2 Pound Clams, scrubbed
1/2 Pound Mussels, scrubbed & debearded
1/2 Pound Shrimp, Peeled & Deveined
3/4 Pound Firm Fish like Halibut or Salmon
1 Quart Cannizzaro Marinara AND 1 Pint Cannizzaro Arrabbiata
In a large, heavy-bottom pan, heat olive oil until shimmering. Add sliced fennel. Saute until translucent and add fish stock, bay leaf, Marinara & Arrabbiata Sauces. Add Clams & Mussels and cover for about 5 minutes. Add shrimp, stir gently and top with fish filets, cover and simmer for another 5 minutes – until fish is just cooked through.
Serve in a large bowl with crusty bread for dipping.