Grand Rapids, Michigan
1 Lb. Pacific Rockfish or Whitefish
8 Oz. Calamari Squid
1 Lb. Mussels, freshly cleaned
1 Lb. Shrimp, peeled and deveined
1 Yellow Onion, small diced
1 Fennel Bulb with tops, separated and chopped
4 Cups Ripe Tomatoes, medium diced
1 Cup Dry White Wine
2 Tbsp. Minced Garlic
1/4 Cup Olive Oil
1 Bunch Fresh Basil
2 Tbsp. Sugar
3 Tbsp. Red Wine Vinegar
Salt, Pepper, and Chili Flakes to taste
Loaf of good Sourdough Bread
In a medium saucepan, gently sauté in olive oil the garlic, onion, and fennel tops until tender. Season with salt, pepper, chili flakes, and sugar. Reduce heat and slowly cook while stirring often. Once color begins to form, deglaze the pot with white wine. Add tomatoes, vinegar, and basil. Bring back to a simmer and cook for 20 minutes. Remove from heat and let cool. Puree with a tabletop blender or stick blender until smooth. Taste for seasoning.
In a large sauté pan, cook the shaved fennel bulb on high heat. Add the seafood in steps, starting with the whitefish and then the shrimp, calamari, and finally mussels. Cover to steam. When the mussels open, you are ready to serve.
Garnish with extra virgin olive oil, fennel fronds, and grilled sourdough bread.