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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil
- 1 fennel bulb (large, thinly sliced)
- 6 oz. onion (chopped)
- 8 oz. celery (chopped)
- 3 shallots (large, chopped)
- 2 tsp. salt
- 4 large garlic cloves (finely chopped)
- 3/4 tsp. crushed red pepper flakes (dried, plus more to taste)
- 6 oz. tomato paste
- 2 lb. diced tomatoes
- 1 1/2 cups dry white wine
- 5 cups water
- 1 bay leaf
- 2 lb. crabs (any type, cut into pieces)
- 2 lb. mussels (scrubbed, debearded)
- 1 lb. scallops
- 1 1/2 lb. tilapia (cut into two-inch chunks, or substitute any fish with a white, firm flesh)
- 2 loaves sourdough bread (San Francisco, or any other bread with a chewy crust)
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