INGREDIENTS
3 tablespoons avocado oil
1 onion, chopped
2 large shallots, chopped
1 large fennel bulb, thinly sliced
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes
1/4 cup tomato paste
28 oz can of diced tomatoes, in juice
1 cup dry white wine
2.5 cups fish stock (your fish monger should have this)
2 cups chicken stock
1 bay leaf
1 lb small clams, scrubbed (manila or little neck)
1 lb mussels, scrubbed
1 lb uncooked large shrimp, peeled and deveined
1 lb fish fillets, such as salmon or halibut, cut into 2 inch chunks (any firm fish would work)
DIRECTIONS
Heat the avocado oil in a very large pot over medium heat.
Add the onion, shallots, fennel, salt, and saute until the onion is translucent, about 10-15 minutes.
Add the garlic and 1/2 tsp of red pepper flakes (more if you like more heat) and saute 2 minutes.
Stir in the tomato paste. Add tomatoes with their juices, wine, chicken stock, fish stock and the bay leaf. Cover and bring to a simmer.
Reduce the heat to medium-low, cover and simmer until the flavors blend, about 30-45 minutes.
Add the clams and mussels to the liquid. Cover and cook until the clams and mussels begin to open, about 5-10 minutes.
Add the shrimp and fish. Simmer until the fish and shrimp are cooked, and the clams and mussels are completely open, (remove any clams and mussels that do not open).
Season the soup, to taste, with more salt and the rest of the red pepper flakes.
Nutritional Content- per 1 cup: 125 calories, 3.2g fats, 4.8g carbs, 18.8g protein
