Serves 4

Prep time 15 min.

Cook time 30 min.


1 Tbsp. olive oil

1½ cups diced fresh fennel (1 large bulb, fronds and stems removed)

1 cup diced onion

6 cloves garlic, minced

1 can (28oz.) Del Monte® Diced Tomatoes, not drained

1 cup dry white wine

½ cup clam juice [or water]

2 bay leaves

¼ tsp. dried red pepper flakes

2 lbs. fresh mussels, in shells, (about 45)

10 oz. firm white fish fillet, 1-inch thick, such as cod, cut into 1-inch pieces

8 oz. uncooked peeled medium shrimp

2 Tbsps. chopped fresh oregano

¼ cup butter

Salt and black pepper, optional


  1. Heat oil in a Dutch oven over medium heat. Cook fennel and onion 5 minutes or until onion is translucent, stirring frequently. Stir in garlic and cook 15 seconds, stirring constantly.

  2. Stir in tomatoes, wine, clam juice, bay leaves and red pepper flakes to fennel mixture. Bring to a boil over medium-high heat. Cook 20 minutes or until thickened slightly and fennel is just tender, stirring occasionally.

  3. Stir in mussels, and bring to a boil over medium-high heat. Add fish and shrimp. Return to a boil over medium-high heat; cover and cook 4 to 5 minutes or until mussels are opened and shrimp are opaque in center. Discard any unopened mussels. Remove from heat.

  4. Gently stir in oregano and butter. Season to taste with salt and pepper, if desired. Let stand, covered, 10 minutes to develop flavors. Discard any unopened mussels. Serve in shallow bowls with crusty French bread, if desired.

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