Description
This is my mom’s recipe, and it is a treat. Most everyone wants second helpings (and even thirds)! For this recipe, a little saffron goes a long way and one can never have too much fennel; the seafood is suggested but you can change this recipe according to your taste!
Ingredients
- ½ cup olive oil
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 3 leeks, sliced
- 1 teaspoon dried thyme leaves
- 1 bay leaf (Optional)
- 1 (14.5 ounce) can diced tomatoes
- 2 (8 ounce) bottles clam juice
- 2 ¾ cups dry white wine
- 2 teaspoons fennel seeds, crushed
- salt and ground black pepper to taste
- 3 tablespoons chopped fresh parsley
- 1 pound red snapper fillets, cut into 2 inch pieces
- 1 pinch saffron
- 24 sea scallops
- 30 small mussels, scrubbed and debearded
- 1 pound cooked lobster meat, cut into bite-size pieces
Prep Time: 45 mins
Cook Time: 35 mins
Total Time: 1 hr 20 mins
Servings: 10