3 tablespoons olive oil
1 fennel bulb, sliced
1 leek, sliced white part only
4 large cloves garlic, minced
1 can (28 ounces) crushed tomato
5 cups fish stock
1 cup white wine
2 bay leaves
½ tablespoons dried basil
½ tablespoon dried oregano
½ teaspoon red pepper flakes
½ pint cherry tomatoes cut in half
¾ pound mussels
1 pound cod filet cut into 2” pieces
¾ pound sea scallops
¾ pound shrimp, peeled and deveined
½ pound crab meat
½ cup chopped parsley
Salt and fresh ground pepper to taste
1 loaf Sourdough bread


Slice the leek and soak in a bowl filled with water for 5 minutes. Drain and set aside. Heat the olive oil in a large dutch oven on medium heat. Add the fennel and leeks Sauté for 3 minutes until translucent. Add garlic and sauté for another 2 minutes. Add crushed tomatoes, fish stock, white wine, bay leaves, basil, oregano, red pepper flakes, and cherry tomatoes. Cover and turn to low heat. Simmer for 45 minutes. Add the seafood starting with the mussels. Cook for 3 minutes until mussels open. Add the cod and cook for 1 minute, then add the scallops and cook for another minute. Next, add the shrimp and cook until it turns pink. Add the crabmeat and parsley. Stir to combine all ingredients. Season with salt and pepper to taste. Serve in large bowls with crusty bread.