Seafood stew

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 medium fennel root, diced (set the greens aside)
• 1 medium Spanish onion, diced
• 3 cloves garlic, crushed
• 2 pinches red pepper flakes
• 1 cup dry white wine
• 1 can (800 g) canned chopped San Marzano tomatoes
• 4 cups seafood broth
• 12 small clams, washed
• 350 g cod fillet or other firm white fish, cut into 2.5 cm cubes.
• 220 g bay scallops
• 24 mussels, wash and remove the "beards"

Preparation:

1. Heat a large Dutch oven or soup pot over medium heat. Add olive oil, diced fennel and onion, and season with salt and pepper. Cover and cook until the vegetables are tender, about 4 minutes. Add the garlic and red pepper flakes and cook until fragrant, another 1 minute.
2. Add the wine and simmer over low heat until most of the liquid has evaporated, about 5 minutes. Add the tomatoes with their juices and simmer, uncovered, until the liquid has reduced by half, about 5 minutes.
3. Add the seafood broth and bring to a boil. Add the clams, cover, and cook until the clams begin to open, about 5 minutes. Once the first clam opens, add the cod, scallops, and mussels and cover. Once the mussels open, the remaining seafood should be cooked through, about 3 minutes. Season with salt and pepper to taste and garnish with fennel.