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Ingredients
US|METRIC
2 SERVINGS
- 1 fennel bulb (medium, halved)
- 6 Tbsp. olive oil (divided)
- 2 celery stalks (chopped)
- 1 leek (small, white and pale-green parts only, sliced)
- 3 garlic cloves (crushed)
- 1 bay leaf
- kosher salt
- freshly ground pepper
- 1 lb. prawns (head-on, shell-on, or large shrimp)
- 1 pinch saffron (optional)
- 1/4 cup dry white wine
- 28 oz. whole peeled tomatoes
- 1 tsp. fennel seeds
- 1 snapper fillet (small, halved crosswise)
- 6 sea scallops (medium, side muscle removed)
- 1/4 lb. squid (mix of tentacles and bodies)
- 1/2 lb. cockles (or littleneck clams, scrubbed)
- 1/2 lb. mussels (scrubbed, debearded)
- 1 sprig tarragon (for serving)
- 1/2 baguette (crusty, sliced, toasted)
- unsalted butter (room temperature, for serving)
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