A delightful seafood soup with a hint of citrus and aromatic herbs, perfect for a cozy dinner.
Heat the olive oil in a large saucepan over medium heat.
Use a heavy-bottomed pan to ensure even heating.
Add the chopped fennel, onion, shallots, and garlic to the pan and sauté until softened.
Stir frequently to prevent the garlic from burning.
Pour in the white wine and let it reduce slightly.
Scrape the bottom of the pan to release any browned bits.
Stir in the crushed tomatoes, parsley, red pepper flakes, clam juice, and water. Bring to a boil, then reduce the heat and simmer.
Simmering allows the flavors to meld together beautifully.
Add the butter to the broth and stir until melted.
Butter adds a rich, velvety texture to the broth.
Add the mussels and clams to the broth and cook until they open.
Discard any shellfish that do not open.
Add the shrimp and cook until they turn pink.
Overcooking shrimp can make them rubbery, so watch closely.
Ladle the soup into bowls and garnish with basil, thyme, and orange zest.
Serve with crusty bread to soak up the flavorful broth.
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