From the Cookbook of Hot Dog: Deeje
3 tablespoons olive oil
1 large fennel bulb, sliced thin
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
2 cans clams (or a pound of fresh if I can get them)
1 pound mussels, scrubbed, de-bearded*
1 pound uncooked large shrimp, peeled and de-veined
1 1/2 pounds firm-fleshed fish (I use cod or salmon) cut into 2-inch chunks
* I often skip the mussels because they can be hard to find, and toss in a can of oysters instead. People nearer the coasts will likely be horrified.
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 3/4 teaspoon 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.
Add the seafood to the cooking liquid. Simmer gently until the fish and shrimp are just cooked through. Add salt and more pepper flakes as desired, to taste.
Eat with crusty bread until you’re half sick from the wonderfulness of it.
