5.0/5 rating (2 votes)


  • 3 tablespoons Olive Oil
  • 2 to 3 flat fillets of anchovies, drained (in olive oil, preferred)
  • 1 teaspoon dried crushed red pepper flakes
  • 1 large fennel bulb, thinly sliced
  • 1 medium onion, chopped
  • 3 large shallots, chopped
  • 2 celery ribs, chopped
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 4 large Garlic,cloves, finely chopped
  • 1/2 cup tomato paste
  • 1 (28-ounce) can organic diced tomatoes in juice
  • 1 1/2 cups dry white wine
  • 5 cups fish stock (can use chicken broth)
  • 4 sprigs fresh thyme, leaves removed
  • 1 bay leaf
  • 1 pound clams, scrubbed
  • 1 pound mussels, scrubbed, debearded
  • 1 pound oysters, shucked and in their liquor
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1/2 pound sea scallops
  • 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or cod, cut into 1-inch chunks
  • 1 handful flat-leaf Parsley, chopped
  • 3 pound lobster (steam cut apart meat and add in whole lobster for serving platter


  1. In a very large pot set temperature to medium-high and add olive oil.

  2. Add anchovies - let melt into oil.

  3. Add the fennel, onion, shallots, celery, salt and black pepper and sauté until the onion is translucent, about 10 minutes.

  4. Stir tomato paste into veggies and let cook out for about 3-5 minutes (the tomato paste will start to caramelize, turning from red to a brownish color).

  5. Add the garlic and 1 teaspoon of red pepper flakes, and cook 2 minutes.

  6. Add tomatoes with their juices, wine, fish stock, thyme and bay leaf.

  7. Cover and bring to a simmer.

  8. Reduce the heat to medium-low. Cover and simmer on medium-low until the flavors blend - at least an hour but can simmer up to 2 hours.

  9. Add the clams, and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.

  10. Add the shrimp, scallops, fish and simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Add in lobster meat and body to the sauce. For 5 minutes.

  11. Remove bay leaf. Season the soup, to taste, with more salt, black pepper and red pepper flakes.

  12. In a large bowl add the lobster shell then add the remainder of the stew and sauce over then sprinkle with fresh parsley. Enjoy

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