Seafood Stew With Fennel And Sun Dried Tomatoes

• 20 cherrystone clams or each Little neck, soaked in cool water and scrubbed
• 2 pounds mussels soaked in cool water and debearded
• 1 pound shrimp wild American preferred, 16/20's, peeled and deveined
• 1 pound scallops bay or sea
• 1/4 cup extra-virgin olive oil
• 1 white onion or small yellow
• 6 cloves garlic minced
• 1 head fennel thinly sliced
• 1 pinch crushed red pepper more if you like spice
• 1 bay leaf
• 4 sprigs thyme
• 2 tomatoes large, rough chopped
• 1 cup white wine
• 1 cup clam juice /seafood stock
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 bunch basil leaves chopped
• 1 bunch parsley leaves chopped
• 1/2 cup tomato puree sun-dried

1. In a large pot (with a tightly fitted lid) over medium heat saute onions, garlic and a large pinch of salt in olive oil, about 3 minutes, until softened and fragrant.
2. Add fennel and crushed red pepper, saute for 1-2 minutes.
3. Add bay leaf, thyme, tomatoes, white wine, clam juice and salt and pepper. Increase heat to medium high and bring to a boil. Reduce by 1/3.
4. Add clams, stir and cover for 1 minute (longer for larger clams).
5. Add mussels, stir, cover and cook for 1 minute.
6. Add shrimp, stir, cover and cook for about 3-4 minutes.
7. Add scallops, stir, cover and cook for about 2 minutes, (maybe longer) until shrimp and scallops are opaque and most of the mussels and clams are opened (Discard those that do not open). Turn off heat.
8. Add basil and parsley. Stir the sun-dried tomato puree into the broth, and season with salt and pepper to taste.
9. Serve with crusty bread, lightly toasted.

cherrystone clams, mussels, shrimp, extravirgin olive oil, white onion, garlic, head fennel, red pepper, bay leaf, thyme, tomatoes, white wine, clam juice, salt, pepper, basil, parsley, tomato puruee sun

Taken from www.yummly.com/recipe/Seafood-Stew-with-Fennel-and-Sun-Dried-Tomatoes-1434757 (may not work)