Author Notes
The perfect one pot meal. Flavorful, warming, packed with seafood; what more do you need?!? —Coley @ Coley Cooks
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Ingredients
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2 tablespoons
olive oil
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1
large yellow onion, thinly sliced (about 1 1/2 cups)
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1 cup
thinly sliced fennel
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3
cloves of garlic, thinly sliced
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Pinch
red chili flakes
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1
bay leaf
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1 sprig
fresh thyme (substitute 1/4 teaspoon dried)
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1 sprig
fresh oregano (substitute 1/4 teaspoon dried)
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1 tablespoon
tomato paste
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3/4 cup
dry white wine
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1 cup
bottled clam juice
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1 28 ounces
can whole peeled tomatoes
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Salt and pepper, to taste
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25
littleneck clams, scrubbed
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1/2 pound
mussels, scrubbed and debearded
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1/2 pound
16-20 count shrimp, shell on
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1/2 pound
king crab legs, cracked and broken into large pieces
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1/2 pound
barramundi fillets, cut into large pieces
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3 tablespoons
unsalted butter, cut into pieces
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2 tablespoons
finely minced fresh parsley
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Crusty bread, for serving
Directions
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Heat the olive oil in a large heavy-bottomed pot or dutch oven over medium heat. Add the onions and fennel and sauté until translucent, about 8 minutes. Add the garlic, chili flakes, bayleaf, thyme, and oregano, then sauté for another 2-3 minutes. Add the tomato paste and stir until incorporated, then season lightly with salt and pepper. Go easy on the seasoning for now, as the seafood will add a significant amount of salt.
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Add the white wine and clam juice, then bring up to a simmer and cook for about 5 minutes. Add the canned tomatoes and break them up a bit with a wooden spoon. Cover and simmer over low heat for 20 minutes.
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Remove the lid and add the mussels and clams. Stir them around to coat with the broth, then cover and let cook for about 5 minutes. When they just begin to open, add the shrimp and king crab and toss around to coat, then lay the barramundi fillets on top. Season the barramundi with salt and pepper, then cover and cook for an additional 3-5 minutes, or until the shrimp and barramundi are opaque throughout.
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