|
54th Avenue |
|||||
Heat 1/4 cup olive oil in a large stockpot over medium heat. Add onion, fennel, crushed Thai Dragons, and garlic. Cook until the onion is translucent, (about 3 to 4 minutes.)
Stir in thyme, fresh basil, fresh oregano, the black pepper, and a bay leaf. Cook for about 1 minute.
Add tomatoes (and liquid), tomato sauce, wine, clam juice, and 1 1/4 cups water, and bring to a simmer for 1 hour.
Cook clams and mussels, simmering until shells open, (about 5 to 6
minutes.) Remove the unopened clams and add the remaining to the
sauce. Cut salmon and whitefish into 1 to 1 1/2 in inch pieces. Season
fish, scallops, and shrimp with salt and pepper, and add to the pot. Cover,
and simmer until the fish is opaque and the shrimp turn pink and begin to
curl, 2 to 3 minutes. Remove pot from heat. Taste and adjust for seasoning. Serve with a fresh hot sourdough bread and your beer of choice. I recommend 1554 from the New Belgium Brewery. |
.