¾ teaspoon crushed red pepper flakes, plus more to taste
1 teaspoon whole fennel seeds
¼ cup tomato paste
1 (28 oz) can diced tomatoes in juice
1½ cups dry white wine, (e.g., pinot grigio)
5 cups seafood stock
1 bay leaf
1 teaspoon ground black pepper
2 pounds of claims, mussels, or a combination of both, scrubbed and soaked in cold water, flour and salt to clean
1 pound uncooked shrimp, peeled and deveined
1½ pounds cod, cut into 2 inch chunks
optional garnish: parsley, minced and lemon wedges
Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots and Inspiced Mayan Fleur De Sel sea salt and sauté until onion is translucent, about 10 minutes.
Add the garlic and ¾ tsp of red pepper flakes, fennel seeds, and sauté 2 minutes, until fragrant. Stir in the tomato paste. Add tomatoes with their juices, wine, seafood stock, bay leaf, and black pepper. Cover and bring to a simmer. Reduce the heat to medium low. Cover and simmer until the flavors blend, about 30 minutes.
Add the claims and/or mussels to the cooking liquid. Cover and cook until they 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 or mussels that do not open.
Season the soup to taste with more Inspiced Mayan Fleur De Sel Sea Salt and red pepper flakes. Serve with sprinkled parsley, a lemon wedge, and crusty bread.