1/4 cup olive oil
1/4 cup unsalted butter
1 yellow onion, chopped
4 large garlic cloves, minced
1 celery rib, chopped
1 carrot, chopped
1 28oz can crushed tomatoes
1 Tbsp tomato paste
3-4 cups seafood stock
1 tsp salt
2 tsp fennel seed
1/4 tsp black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried thyme
2 bay leaves
1-2 pinches cayenne pepper
1 1/2 cups dry white wine
1 1/2 pounds cod or other white fish, cut into 2 inch cubes
1 pound clams, scrubbed
1 pound mussels, scrubbed and cleaned
1 pound shrimp, peeled and deveined
Chopped parsley for garnish
Heat oil and butter in Dutch oven or large heavy-bottommed pot over medium heat.
Add onion and garlic and sauté for 1 minute.
Add celery and carrot and sauté for 5 minutes or until softened.
Stir in tomatoes, tomato paste, stock, salt, pepper, oregano, fennel seed, basil, thyme and bay leaves. Cook for 45 minutes to 1 hour.
Stir in wine and fish. Cook for 15-20 minutes.
Add shrimp, clams and mussels. Cover and simmer until shrimp is cook and the clams and mussels open, about 5-7 minutes.
Serve with crusty bread.