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Servings 4


  • 3 Tbsp. olive oil
  • 1 large fennel bulb, thinly sliced
  • 1 medium onion, chopped
  • 3 stalks celery, thinly sliced
  • 2 tsp. salt
  • 4 large garlic cloves, finely chopped
  • 1 1/2 tsp. crushed red pepper flakes
  • 1/4 cup tomato paste
  • 1 - 28 oz. can diced tomatoes in juice
  • 1 1/2 cups dry white wine
  • 2 cups clam juice
  • 3 cups chicken stock
  • 2 1/2 lbs. assorted firm fleshed fish, shrimp, clams & mussels (I used 1 pound manila clams, scrubbed)
  • 1/2 lb. halibut, cut into 1" chunks
  • 1/4 lb. prawns, peeled and deveined
  • 1/4 lb. Dungeness crab meat
  • Juice from one small lemon



    • *Make a bouquet garni to use in the soup by tying together a few sprigs of parsley, rosemary, oregano and fennel with kitchen twine. Chop some additional fresh parsley to add to the soup just before serving.
    • Heat oil in a large pot over medium heat. Add the sliced fennel, chopped onion, chopped celery and salt. Sauté until the vegetables are soft, approximately 10 minutes.
    • Add the chopped garlic and the red pepper flakes and sauté for another 2 minutes. Stir in the tomato paste and then add the tomatoes (with juice), wine, clam juice, chicken stock, and a bouquet garni* of fresh herbs if desired.
    • Simmer to blend the flavors, about 20 minutes. Remove the bouquet garni. Add the clams to the cooking liquid, cover and cook until the clams begin to open, about 3 minutes. Add the prawns and fish and continue cooking about 3 minutes longer. Just before serving, stir in the dungeness crab meat, a handful of fresh parsley, and the lemon juice. Ladle into bowls and serve!