- 1/4 cup olive oil
- 2 leeks, coarsely chopped
- 1 large onion, chopped
- 1 bulb fennel bulb, coarsely chopped
- 5 cloves garlic, minced
- 1 quart fish stock
- 2 cups vermouth
- 1 cup canned diced tomatoes
- 1 red bell pepper – stemmed, seeded, and diced
- 1 orange, zested
- 1/4 teaspoon red pepper flakes
- freshly ground pepper to taste
- 1 bay leaf
- 1 1/2 pounds boneless cod fillets, cut into bite-size pieces
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound clams, scrubbed
- 1/2 pound mussels, scrubbed
- Heat olive oil in a large pot over medium heat. Add leeks and onion; cook and stir until softened, 8 to 10 minutes. Add fennel and garlic; cook and stir until fragrant, about 5 minutes.
- Pour fish stock and vermouth into the pot. Add tomatoes, red bell pepper, orange zest, red pepper flakes, pepper, and bay leaf. Bring to a boil; reduce heat, cover, and simmer until red bell pepper is soft, about 20 minutes.
- Bring stock back to a boil. Add cod fillets; cook for 1 minute. Add shrimp, clams, and mussels; cook, shaking pot occasionally, until shells open and shrimp turn opaque, 1 to 2 minutes.