Ingredients:
1 lb white fish (such as cod or snapper), cut into chunks
1/2 lb shrimp, peeled and deveined
1/2 lb mussels, scrubbed and debearded
1/2 lb clams, scrubbed
1/2 lb scallops
1 small fennel bulb, thinly sliced
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 can (14.5 oz) diced tomatoes
4 cups fish stock or seafood stock
1/2 cup dry white wine
1/2 teaspoon saffron threads
1 bay leaf
1 teaspoon fresh thyme leaves
Salt and pepper, to taste
1/4 cup fresh parsley, chopped (for garnish)
Crusty bread (for serving)
Instructions:
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