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 Bread:
2 tablespoons olive oil
12 (1/2-inch thick) slices ciabatta bread
Salt and freshly ground black pepper
2 garlic cloves
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
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