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1
Toast fennel seeds in a small pan over medium heat until fragrant, about 2 minutes.
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2
Finely grind in a spice mill or mortar and pestle.
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3
Set aside.
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4
Heat the oil and butter in a large pot over medium heat.
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5
Add the onion, fennel, and shallots.
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6
Saute until the onion is translucent and the fennel has softened, about 10 minutes.
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7
Add the ginger, garlic, red pepper flakes, half of the chopped parsley, dried basil, and fresh thyme.
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8
Saute about 2 minutes.
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9
Add the carrot and bell pepper.
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10
Saute about 1 minute more.
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11
Stir in the tomato paste.
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12
Add the wine and bring to a simmer.
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13
Reduce the wine by about half.
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14
Add the hand-crushed tomatoes with their juices, fish stock, chicken stock, clam stock/juice, chopped anchovy fillets, bay leaves, ground fennel seeds, and 1/2 tsp kosher salt.
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15
Bring to a simmer.
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16
Reduce heat to medium-low.
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17
Cover and simmer for about 25 minutes, stirring occasionally.
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18
Remove the bay leaves.
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19
Add the clams and mussels to the pot and cover.
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20
With a pair of tongs, remove and transfer each cooked mussel/clam to a clean bowl when they are completely open.
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21
Clams will take longer than mussels.
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22
Discard any clams and mussels that do not open.
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23
Cover bowl to prevent cooked shellfish from drying out.
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24
Add the shrimp, cover, and transfer to the bowl with mussels and clams when cooked.
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25
Shrimp do not take long, and should take no longer than 3 minutes.
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26
Season scallops, squid, and fish lightly with freshly ground black pepper and remaining teaspoon of salt.
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27
Add to the pot, cover, and cook through.
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28
Be careful not to overcook.
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29
When done, do not remove seafood from the pot, but do immediately take the pot off the heat.
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30
Season the stew, to taste, with more salt, black pepper, and red pepper flakes, if desired.
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31
Arrange shellfish and shrimp in bowls.
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32
Ladle broth with fish, scallops, and squid on top.
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33
Squeeze fresh lemon juice over stew in each bowl, and garnish with remaining parsley and basil.
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34
Serve with sourdough bread crostinis that have been drizzled with extra virgin olive oil and seasoned with salt and pepper prior to grilling or baking.
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35
If baking crostinis, bake in a 350 to 400 degree oven until golden brown.
