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Ingredients
US|METRIC
4 SERVINGS
- 1 cup garlic (peeled)
- 2 1/2 Tbsp. olive oil
- 1 tsp. kosher salt
- 8 slices sourdough (crusty San Francisco)
- 6 Tbsp. olive oil
- 1 fennel bulb (large, diced)
- 1 onion (chopped)
- 2 jalapenos (seeded, chopped)
- 6 large garlic cloves (finely chopped)
- 1 tsp. crushed red pepper flakes (dried)
- 1 tsp. dried oregano
- 1 Tbsp. ground fennel seed
- 1 bay leaf
- 2 tsp. salt
- 1/4 cup tomato paste
- 1/2 cup anise (based spirit, like Pernod)
- 2 cups dry white wine
- 28 oz. diced tomatoes (canned, with juices)
- 3 cups fish stock
- 2 cups clam juice
- 1 lb. manila clams (scrubbed)
- 1 lb. mussels (scrubbed, debearded)
- 1 lb. uncooked large shrimp (peeled and deveined)
- 1 lb. cod (rock)
- 1 lb. crab legs (cooked, cracked into 1½-inch pieces)
- 1/4 cup parsley (chopped)
- 1/4 cup basil (chopped)
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