Ingredients
2 tablespoons olive oil1 medium fennel bulb, thinly sliced1 shallot, minced3 garlic cloves, minced6 fresh thyme sprigs2 fresh rosemary sprigs2 tablespoons minced fresh parsley1/2 teaspoon crushed red pepper flakes2 cans (15 ounces each) crushed tomatoes, undrained2 bottles (8 ounces each) clam juice1 cup dry red wine1/2 teaspoon salt1/2 teaspoon freshly ground pepper16 fresh topneck clams16 fresh mussels, scrubbed and beards removed16 uncooked shrimp (26-30 per pound), peeled and deveined1 pound halibut fillets, cut into 1-inch cubes16 snow crab claws16 bay scallops2 cleaned fresh or frozen calamari (squid) tubes, thawed and sliced into 1/8-inch rings (about 2 ounces)4 tablespoons anise liqueur, such as sambuca
Preparation
In a Dutch oven, heat oil over medium-high heat. Add fennel; cook until crisp-tender, 2-3 minutes. Add shallot and garlic; cook 1 minute longer. Add thyme, rosemary, parsley and red pepper flakes; cook 1 minute longer. Stir in tomatoes, clam juice, wine, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Discard herb stems.
Add the clams, mussels and shrimp. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes, stirring occasionally. Stir in halibut; cook 3 minutes. Add crab claws, scallops and calamari; cook until clams and mussels open, shrimp turn pink and scallops are opaque, 5-7 minutes longer. Discard any unopened clams or mussels.
Serve in bowls; top with sambuca and additional minced parsley.
