Italian Seafood Boil

Deselect All

1 bay leaf

1 large fresh rosemary sprig

1 tablespoon fennel seeds, coarsely crushed

3 tablespoons olive oil

1 fennel bulb, chopped

3 large shallots, chopped

1 (28-ounce) can diced tomatoes in juice

1 1/4 cups dry white wine

3 cups fish broth or bottled clam juice

1/4 cup tomato paste

8 small littleneck clams, scrubbed

1 pound mussels, scrubbed, debearded

1 russet potato, about 8 ounces, peeled, cut into 3/4-inch cubes

1 1/2 pounds assorted firm-fleshed fish filets such as halibut, salmon, or tuna, cut into 1 1/4 inch chunks

1 pound uncooked large shrimp, peeled, deveined

2 corn cobs, quartered crosswise

2 tablespoons chopped fresh Italian parsley leaves

Garlic Toasts with Red Pepper Aioli, recipe follows

Garlic Toasts with Red Pepper Aioli:

Garlic Bread:

2 tablespoons olive oil

12 (1/2-inch thick) slices ciabatta bread

Salt and freshly ground black pepper

2 garlic cloves

Aioli:

2 garlic cloves

1/2 cup roasted red bell peppers, drained, patted dry

1/3 cup mayonnaise

2 tablespoons olive oil

Salt and freshly ground black pepper