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Prep time:                  15 minutes

Cooking time:              10 minutes

Yields:                                  6 people



1 tsp fennel seeds
3 tbsp olive oil
1 med onion chopped
1 small fennel bulb
4 garlic cloves
3 bay leaves
1 tsp dried oregano
1/2 tsp crushed red pepper
28 oz of peeled tomatoes, crushed
1 1/2 cups dry white wine
1 8oz bottle of clam juice
1 lb of cleaned squid
1 lb of haddock or cod cut in 1" pieces
1 lb of mussels
1 lb of shrimp



Toast fennel seeds in a small skillet over medium heat until fragrant, about 2 min. Heat oil in a large heavy pot over medium high heat. Add onion, fennel, garlic, bay leaves, add all other ingredients cook until tender and then add seafood. Cook 5-10 minutes or until the mussels open and the fish is no longer translucent. Serve with hearty whole grain bread.
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