5cupsfish stock OR 2 cups clam juice and 3 cups chicken stock
1cupdry white wine(optional)
1bay leaf
6cupsseafood of your choiceor more, such as:
uncooked white fish fillets.I used Ling cod, chopped into 1 ½ inch pieces
smoked salmonI used smoked wild sockeye salmon, chopped into 1 ½ inch pieces
uncooked large shrimp or prawns,shelled
crab meat
fresh clamsscrubbed
fresh musselsscrubbed and debearded
scallops
Instructions
In a large, heavy-bottomed pot over medium-high heat, cook bacon until almost crispy. Add onion, celery, and fennel and cook 10 minutes or until onion is translucent.
Add garlic and shallot and cook for 2 minutes more.
Add red pepper flakes and tomato paste and stir until combined.
Add canned tomatoes, stock, wine, and bay leaf.
Cover, reduce heat to medium-low and simmer for 30 minutes to allow flavours to blend.
Add a combination of fish and shellfish and cook for 5 minutes or until just cooked through and mussels and clams have opened (discard any that do not open)
Remove bay leaf.
Check seasoning and add sea salt and/or more red pepper flakes.
Ladle into bowls and serve immediately with crusty bread.