A recipe this simple has many advantages. It's fast, easy, and doesn't require a ton of prep, but the downside is, there's nowhere to hide subpar ingredients. So, unless you're going to splurge on the freshest, sweetest, most pristine seafood you can find, you may want to look for another recipe. Serve with crusty bread on the side.

Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine tomatoes, red pepper flakes, and water in a measuring cup or bowl. Puree using an immersion blender until smooth.

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  • Cut sea bass into roughly 1 1/2-inch chunks to match the other seafood in size. Place fish, shrimp, calamari, mussels, and clams in individual dishes so they're ready to use.

  • Melt butter and olive oil in a deep pan over medium-high heat. Add sliced fennel, garlic, and salt; cook and stir until garlic takes on color, about 1 minute. Stir in white wine. Let simmer until reduced by about 1/2, 2 to 3 minutes. Stir in tomato broth base; bring to a boil. Continue to boil until fennel is tender, 2 to 3 minutes. Taste and adjust seasonings.

  • Stir in parsley, bass, shrimp, and calamari. Add clams and mussels. Cover, increase heat to high, and cook until clam and mussel shells open and fish, shrimp, and calamari are opaque, about 5 minutes.

  • Transfer to warm serving bowls. Garnish with reserved fennel fronds and serve.

Chef's Notes:

You can use fresh tomatoes instead of canned; toss in a teaspoon of sugar if they aren't sweet enough. Also, feel free to use fish stock or clam juice instead of water.

Be sure your brothy base is aggressively seasoned before you toss your seafood in, since we don't season the fish and shellfish directly.

Any firm white fish will work, such as halibut or cod.

Nutrition Facts

413 calories; protein 37.5g 75% DV; carbohydrates 15.9g 5% DV; fat 19.4g 30% DV; cholesterol 217mg 72% DV; sodium 550.6mg 22% DV. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/13/2019
My husband surprised me with this beautiful dish. He made it with salmon, shrimp, scallops and muscles. He cooked all the fish by itself first and then added it to the base, I prefer a fish be pan seared or broiled rather than boiled. He makes his own fish stock and used a mixture of fresh and canned tomatoes. Heavily seasoned and fresh herb from our garden. Served with slightly chilled Pinot Noir, greens with homemade croutons, balsamic and Lovie & Co. spice blend seasoning. Topped off with fresh garlic seasoned homemade crusty bread. Thank you for the date night in, Chef John. Gorgeous meal. Read More
(6)

Most helpful critical review

Rating: 3 stars
10/05/2019
I believe this is a special occasion soup. Your going to have to save your egg money to afford this bad boy. I'm going to make this but give me a couple months to get the cash ready. I'm thinking December for my wife's birthday. If that is the case she will demand that a lobster tail is included. It sounds delicious! Read More
12 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/13/2019
My husband surprised me with this beautiful dish. He made it with salmon, shrimp, scallops and muscles. He cooked all the fish by itself first and then added it to the base, I prefer a fish be pan seared or broiled rather than boiled. He makes his own fish stock and used a mixture of fresh and canned tomatoes. Heavily seasoned and fresh herb from our garden. Served with slightly chilled Pinot Noir, greens with homemade croutons, balsamic and Lovie & Co. spice blend seasoning. Topped off with fresh garlic seasoned homemade crusty bread. Thank you for the date night in, Chef John. Gorgeous meal. Read More
(6)
Rating: 5 stars
02/27/2020
Delicious! I couldn't find sea bass, but there was a sale on monk fish and it tasted excellent. Read More
(1)
Rating: 3 stars
10/05/2019
I believe this is a special occasion soup. Your going to have to save your egg money to afford this bad boy. I'm going to make this but give me a couple months to get the cash ready. I'm thinking December for my wife's birthday. If that is the case she will demand that a lobster tail is included. It sounds delicious! Read More
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Rating: 5 stars
01/27/2020
this recipe was amazing. I used black sea bass. and instead of mussels I used oysters. I'm sorry but out of all seafood possible I hate mussels. that is the only seafood that is nasty. it's the after taste. thank you chef john. Read More
Rating: 5 stars
05/13/2020
I added chopped Lots of parsley, chives, and cilantro. Used inions instead of fennel. Used chicken broth instead of water. Used shrimp and haddock only. Came out great. Read More
Rating: 5 stars
01/22/2020
Quick and easy and taste GREAT. I used frozen cod and shrimp only but it was still a hit. Read More
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Rating: 5 stars
12/07/2019
Made with cod shrimp and calamari No clams or mussels because I didn t have them Also served over some cavatappi pasta to stretch for my family It was fantastic and so simple Read More
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