Cooking with Rena Lee

Yield:4-6

INGREDIENTS:

4 tbsp	olive oil
3 tbsp	chopped fennel (reserve fennel fronds)
3 tbsp	chopped yellow onion
3 tbsp	minced shallots
3	garlic cloves, minced
1/4 cup	dry white wine
28 oz can	crushed tomatoes
2 tbsp	minced fresh flat-leaf parsley
1 tsp	red pepper flakes
1 cup	bottled clam juice
1 cup	water
	salt and freshly ground black pepper
1/2 cup	unsalted butter (1 stick)
1 lb	Prince Edward Island mussels
8 oz	Manila or little neck clams, scrubbed
8 oz	Dungeness crab legs in the shell
8 oz	white fish fillet (such as halibut, cod, or tilapia), cut into chunks
6 oz	large shrimp, shelled and deveined
2 tbsp	minced fresh basil

DIRECTIONS:

In a large, heavy saucepan, heat 2 tbsp of the olive oil over medium-low heat. Add the chopped fennel, onion, shallots, and garlic and saute for 7-8 minutes, until golden brown.
Stir in the wine, then the tomatoes, parsley, pepper flakes, clam juice, water, and simmer for 30 minutes. Add the butter and stir to melt. Remove from the heat.
In a large, cast-iron skillet, heat the remaining 2 tbsp olive oil over medium heat and toss in the mussels and clams. Cook, uncovered, for 4 minutes.
As the mussels and clams begin to open, add the crab legs, fillet, and shrimp and sprinkle with salt and pepper to taste. Saute for 2-3 minutes, until the shrimp turns pink. DIscard any mussels or clams that do not open.
Add 1 cup of the tomato mixture, bring to a simmer and cook for 5 minutes. Transfer the contents of the skillet to the saucepan with the remaining tomato mixture and simmer for 2-3 minutes.
Ladle into soup bowls. Sprinkle with basil, garnish with the reserved fennel fronds,and serve.