Ingredients:

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
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
10 juicy ripe Heirloom tomatoes
1 1/2 cups dry white wine
5 cups fish stock
1 fresh bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut cut into 2-inch chunks
Sea beans for garnish

Method of Preparation:

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute
until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes,
and saute 2 minutes. Stir in the tomato paste. Add tomatoes and slow cook; add the 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 clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to
open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked
through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams
and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes. Garnish
with Sea beans and a nice piece of crust bread

Ladle the soup into bowls and serve.

Haute Chefs Los Angeles
3940 Laurel Canyon Blvd #182 Studio City, CA 91604
Jeffrey Nimer Chef/Owner
323-481-1750

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