- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 leek, thinly sliced
- 1 teaspoon fennel seeds
- 4 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 2 large tomatoes, chopped
- 3-4 sprigs fresh thyme
- 1 bay leaf
- 4 cups seafood stock
- 1 pinch saffron (optional)
- 1 pound cod (or preferred white fish), cut into 2-inch pieces
- 1 pound clams and/or mussels, cleaned
- ½ pound scallops
- ½ pound medium shrimp
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Chopped parsley for garnish
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Sauté Aromatics
- Heat olive oil and butter in a large Dutch oven over medium heat.
- Add leeks and fennel seeds, sautéing until fragrant, about 2-3 minutes.
- Stir in garlic and cook for another minute.
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Build the Broth
- Add tomato paste and cook for 30 seconds.
- Stir in tomatoes and cook for 3-4 minutes until softened.
- Pour in seafood stock and add thyme, bay leaf, and saffron (if using).
- Simmer for 15-20 minutes.
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Cook the Seafood
- Add cod and simmer for 3-4 minutes.
- Add mussels and clams, cooking for another 3-4 minutes.
- Add scallops and cook for 2-3 minutes.
- Add shrimp and cook for 2-3 minutes until just cooked through.
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Finish and Serve
- Remove from heat and adjust seasoning.
- Ladle into bowls, ensuring each portion has a mix of seafood.
- Garnish with chopped parsley.