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Ingredients
  • 3 tablespoons olive oil
  • 1 large fennel bulb, thinly sliced
  • 1 onion, chopped
  • 3 large shallots, chopped
  • 2 teaspoons salt
  • 4 large garlic cloves, finely chopped
  • ¾ teaspoon dried crushed red pepper flakes, plus more to taste
  • ¼ cup tomato paste
  • 1 (28-ounce) can diced tomatoes in juice
  • 1 ½ cups dry white wine
  • 5 cups fish stock
  • 1 bay leaf
  • 1 pound manila clams, scrubbed
  • 1 pound mussels, scrubbed, debearded
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 ½ pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
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