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“My brother made this recipe for me and I had to have the recipe. If you cannot find fish stock, you can substitute 2 cups vegetable stock and 3 8 oz. jars of clam juice.”
2hrs 30mins

Ingredients Nutrition


  1. Heat the oil in a very large pot over medium heat.
  2. Add the fennel, onion, shallots, and salt and saute until the vegetables are translucent, about 10 minutes.
  3. Add the garlic, and 3/4 teaspoon of red pepper flakes, and saute 2 minutes.
  4. Stir in tomato paste.
  5. Add tomatoes with their juices, wine, fish stock, and bay leaf. Bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend and the bitterness of the tomatoes dissipates, about 60 minutes.
  6. Add the mussels to the cooking liquid.
  7. Cover and cook until the mussels begin to open.
  8. Add the shrimp, crab, and fish. Simmer gently until the fish and shrimp are just cooked through, stirring gently, about 5 minutes.
  9. Discard the mussels that do not open.
  10. Season the soup to taste with more salt and red pepper flakes.
  11. Ladle the soup into bowls, sprinkle freshly grated parmesan cheese over the top, and serve with garlic bread for dipping.

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