My simple weeknight version takes half an hour and uses whatever happens to look good at the fish counter. I often make this dish with all shrimp or mussels. Yum!
For Christmas Eve or a special holiday meal, make the fennel tomato broth in advance at last minute poach the seafood.
- 2 garlic cloves, sliced
- One small bulb fennel or anise, outer layer peeled, center core cut out, thinly sliced
- 1 large shallot, finely diced
- 2 tablespoons olive oil
- 1 cup white wine or chicken broth
- One 28 ounce can petite diced tomatoes with juice
- Big pinch crushed red pepper
- Sea salt and black pepper
- 2 pounds mixed seafood - example 1/2 pound shrimp, 1/2 pound scallops, 1 dozen cherrystone clams, 1 dozen mussels
- Saute the garlic, fennel and shallot in the olive oil in a large deep skillet or pot over medium high heat until soft and just beginning to brown at the edges, 8 to 10 minutes.
- Add the wine, tomatoes and crushed red pepper flakes, bring to a boil, lower heat and barely simmer for 30 minutes. Season with salt and pepper.
- I gauge all my seafood cuts by the size of my shrimp - if the shrimp are large, I may leave large scallops whole. You want your seafood to cook to doneness at about the same time.
- Just before serving poach seafood in the simmering tomato fennel broth until just cooked through, timing depends on the size of shrimp and scallops... simmer until mussels and clams open.
- Do NOT overcook.
- Serve in a deep bowl with a bit of torn fresh basil leaves and fennel fronds.