Nate's $100 Fish Stew

• 3 tablespoons olive oil
• 1 large fennel bulb, thinly sliced
• 1 onion, chopped
• 3 large shallots, chopped
• 2 teaspoons salt
• 4 large garlic cloves, finely chopped
• 34 teaspoon crushed red pepper flakes
• 14 cup tomato paste
• 2 (14 1/2 ounce) cans diced fire-roasted tomatoes, with juice
• 1 cup dry white wine
• 5 cups fish stock
• 1 bay leaf
• 12 lb mussels, scrubbed, debearded
• 1 lb uncooked large shrimp, peeled and deveined
• 1 lb assorted firm-fleshed fish fillet, such as halibut, cut into 2-inch chunks
• 1 cup lump crabmeat
• freshly grated parmesan cheese

1. Heat the oil in a very large pot over medium heat.
2. Add the fennel, onion, shallots, and salt and saute until the vegetables are translucent, about 10 minutes.
3. Add the garlic, and 3/4 teaspoon of red pepper flakes, and saute 2 minutes.
4. Stir in tomato paste.
5. Add tomatoes with their juices, wine, fish stock, and bay leaf.
6. Bring to a simmer.
7. Reduce the heat to medium-low.
8. Cover and simmer until the flavors blend and the bitterness of the tomatoes dissipates, about 60 minutes.
9. Add the mussels to the cooking liquid.
10. Cover and cook until the mussels begin to open.
11. Add the shrimp, crab, and fish.
12. Simmer gently until the fish and shrimp are just cooked through, stirring gently, about 5 minutes.
13. Discard the mussels that do not open.
14. Season the soup to taste with more salt and red pepper flakes.
15. Ladle the soup into bowls, sprinkle freshly grated parmesan cheese over the top, and serve with garlic bread for dipping.

olive oil, fennel bulb, onion, shallots, salt, garlic, red pepper, tomato paste, tomatoes, white wine, fish stock, bay leaf, mussels, shrimp, fillet, lump crabmeat, parmesan cheese

Taken from www.food.com/recipe/nates-100-fish-stew-521233 (may not work)