For 4 people
- 1 pound clams, scrubbed well
- 1 pound mussels, debearded and scrubbed well
- ¼ cup extra-virgin olive oil
- 1 large onion, cut into ½-inch dice (about 2 cups)
- 1 large fennel bulb, cut into ½-inch dice (about 2 cups)
- Kosher salt, to taste
- 2 cloves garlic, finely minced
- 1 12 ounce jar roasted red peppers, drained and roughly chopped
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 ¼ cup dry white wine
- 1 28 ounce can whole tomatoes
- 1 ¼ cup seafood stock
- 1 pound skinless firm white fish, such as halibut or cod, cut into 1-inch pieces
- 1 pound large shrimp, peeled and deveined
- Grilled sourdough bread for serving, optional
Steam the shellfish: Prepare a stockpot with a steamer basket insert large enough to hold the clams and mussels. Bring 2 cups of water to boil in the stockpot, reduce heat to a simmer and steam mussels and clams under a lid until they just open, 5-8 minutes.
Remove pot from heat and place all opened mussels and clams in a large bowl. Discard any mussels or clams that don’t open. Reserve the steaming liquid, about 2 cups.
Saute the aromatics: In a large dutch oven or 8-quart stockpot, heat olive oil over medium until the surface just begins to shimmer. Add chopped onion, fennel and a hearty pinch of salt and saute until onion is softened and translucent, about 8-10 minutes. Add minced garlic, roasted red peppers, dried oregano and dried thyme. Saute until garlic is very fragrant and most of the liquid from the vegetables has evaporated.
Deglaze the pot: When the red pepper mixture begins to look dry and sticky, add white wine. Use a wooden spoon to scrape up any vegetable bits clinging to the bottom of the pot. Bring mixture to a boil and simmer for 5 minutes.
Finish the soup base: Crush whole tomatoes roughly in your hands and add them to the white wine mixture along with any collected juices in the can, seafood stock and reserved steaming liquid. Allow mixture to simmer for 20 minutes uncovered. Taste and add salt as needed.
Cook the fish and shrimp: Add whitefish and shrimp to the pot and bring to a simmer. Cover the pot and cook for 2-3 minutes, or until the fish is opaque and shrimp are curled and pink.