Ingredients

Vegetable Base:

• 3 tbsp Saica Sicilian Extra Virgin Olive Oil
• 1 1/2 cups red onion, small dice
• 1 1/2 cups fennel bulb, small dice
• 1 cup leeks, whites only, sliced
• 1/2 cup celery, diced
• 2 cloves garlic, peeled, sliced thin
• 2 tbsp Cattleman’s Grill Italiano Seasoning
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Braising Liquid:

• 1 can (3 cups) Whole Peeled San Marzano Tomatoes
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• 3 each (1 1/2 lbs) fresh tomatoes (yields 2 - 2 1/2 cups pureed)
• 4-6 cups seafood stock
• 1/2 cup dry white wine
• 1/2 cup clam juice

Catch of the Day:

• 1 lb large shrimp, peeled, deveined, tails off
• 1 lb mussels
• 1 lb cod filets
• 8 oz Dungeness crab sections
• 8 oz crab claw meat

Sourdough Garlic Bread Croutons:

• 1 lb sourdough bread, diced into 1” cubes
• 1/2 cup Saica Sicilian Extra Virgin Olive Oil
• 1/2 cup unsalted butter
• 1 tbsp Cattleman’s Grill Italiano Seasoning
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• 6 cloves garlic, crushed

Garnish:

• Fennel fronds
• Fresh parsley, minced
• Parmigiano Reggiano, finely grated