Ingredients
2 tablespoons extra virgin olive oil
1 large shallot, minced
1 fennel bulb, thinly sliced
3 cloves garlic, minced
6 6 inch sprigs thyme
2 8 inch sprigs rosemary
2 tablespoons Italian flat leaf parsley, chopped
½ teaspoon red pepper flakes
32 ounces crushed tomatoes
2 bottles clam juice
1 cup dry red wine
Salt and freshly ground black pepper
16 top neck clams, rinsed
16 mussels, rinsed and debearded
1 pound halibut, cut in 1 inch cubes 16 large shrimp, shelled and deveined
16 bay scallops
2 large squid tubes, sliced in 1/8 inch rings
16 snow crab claws
4 tablespoons Sambucca
Chopped Italian flat leaf parsley for garnish
Preparation
In a sauté pan, sauté shallot in olive oil for 1 minute. Add garlic and sauté for 1 minute. Add fennel and sauté for 1 minute. Add thyme, rosemary, red pepper flakes and parsley and sauté for 1 minute. Add tomatoes, clam juice and wine and bring to a boil. Season with salt and pepper. Simmer for 20 minutes. Remove herb stems and add clams, mussels and shrimp. Simmer for 4 minutes. Add halibut and simmer for 3 minutes. When all clam and mussel shells have opened, add scallops, squid and crab claws. Remove from heat and let stand for 2 minutes. To serve, divide fish, shellfish, and sauce among 4 soup bowls. Top each bowl with a tablespoon of Sambucca and parsley. Serves 4. NOTE: You can use lobster tails, sea bass, or other fish or shellfish.
