54th Avenue


1/4 cup olive oil
1 large onion (2 1/2 cups), coarsely chopped
1 medium bulb fennel, trimmed and thinly sliced lengthwise
4 cloves garlic, minced (2 1/2 tablespoons)
2 large Thai Dragon chilies (crushed)

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.)

2 1/2 teaspoons fresh thyme
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh basil
1 tsp black pepper
1 dried bay leaf

Stir in thyme, fresh basil, fresh oregano, the black pepper, and a bay leaf.  Cook for about 1 minute.

2 15 oz cans tomato sauce
1 15 oz can diced tomatoes
1/2 cup red wine
1 cup bottled clam juice
1 1/4 cups water

Add tomatoes (and liquid), tomato sauce, wine, clam juice, and 1 1/4 cups water, and bring to a simmer for 1 hour.

1 pound clams, scrubbed well
1 pound mussels, scrubbed well and debearded
1 pound skinless firm white fish fillets, such as halibut
1 pound salmon
1 pound large shrimp, peeled and deveined
1 pound scallops

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.