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- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 2 teaspoons salt
- 4 large garlic cloves, finely chopped
- 1 teaspoon dried crushed red pepper flakes
- 1/4 cup tomato paste
- 1 (28-ounce) can diced tomatoes in juice
- 2 cups red wine
- 4 cups chicken broth
- 1 cup clam juice
- 1 bay leaf
- 1 pound lump crab meat
- 1 pound mussels, scrubbed, debearded
- 1 pound clams, scrubbed clean, grit removed
- 1 pound uncooked large shrimp, peeled and deveined
- 1 1/2 pounds firm-fleshed fish such as halibut or grouper, cut into 2-inch pieces
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