鮮嫩的胎貝mussel白拋拋的肥肚子

接近入可即化

大蝦肉質甜而結實飽滿

酸酸的番茄讓人胃口大開

但真正的美味是海鮮湯汁 

包裹著海鮮的鮮甜與那特殊的海味

用魚高湯 洋蔥 Fennel 蒜頭 白酒 Bay Leaf與番茄醬燉煮而成的結晶

撕一塊新鮮外脆內濕潤的酸麵包Sourdough Bread

吸滿了湯汁

酸而鮮甜

豐富滿滿的味道令人讚嘆不已

一定要喝完每一口

用麵包吸完每一點的湯才能罷休！

Ingredients

• 3 tablespoons olive oil

• 1 large fennel bulb, thinly sliced

• 1 onion, chopped

• 3 large shallots, chopped

• 2 teaspoons salt

• 4 large garlic cloves, finely chopped

• 3/4 teaspoon dried crushed red pepper flakes, plus more to taste

• 1/4 cup tomato paste

• 1 (28-ounce) can diced tomatoes in juice

• 1 1/2 cups dry white wine

• 5 cups fish stock

• 1 bay leaf

• 1 pound manila clams, scrubbed

• 1 pound mussels, scrubbed, debearded

• 1 pound uncooked large shrimp, peeled and deveined

• 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Directions

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Remove bay leaf. Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve.