2 T olive oil
1 T garlic, minced
2 onions, chopped
2 teas fennel seeds
28oz can crushed tomatoes
1lb white flesh fish (cod, bass or similar)
saffron (3-4 threads)
dash of turmeric
zest of 1 orange
1 c chopped parsley
Cook oil & onions in a large saucepan until soft. Add zest, fennel, saffron, cayenne & cook 2 minutes. Add tomatoes, bring to a boil, and reduce to medium and cook 15 minutes more.
Scrub clams and mussels, and rest in a bowl of cold water. Raise heat to high, add monkfish,
then lower again & cook for 10 minutes. Raise heat again, add clams & mussels, bring to a boil, reduce to low and watch for shellfish to open. Add garlic and parsely, season with salt & pepper. Serve right away with a crusty baguette.
*this does not reheat well, so I've taken the remaining soup, removed all shells, and put in the cuisinart for a few seconds. Then add some cream, chopped potatoes- voila seafood chowder.