This is super easy and quick enough to do during the week. Serves 4.
1 lg onion
1 green pepper
3 cloves garlic
2 bay leaves
1 tsp fennel seeds (or more to taste, or diced fresh fennel if available)
1 tsp thyme
1/4 tsp crushed red pepper (or more to taste)
salt and pepper to taste
1 28 oz can chopped tomatoes
1 8 oz bottle clam juice
1 cup red wine
1 lb assorted seafood (I used a bag of frozen calamari/shrimp/scallops from trader joes, but you can add fresh/frozen fish, too, or whatever is on hand)
Dice the onion and pepper (and fennel, if using); mince garlic. Heat some EVOO in a large dutch oven and when hot, add the chopped vegetables and spices. Cook til softened a bit, about 5 minutes.
Add the tomatoes, clam juice and red wine; bring to a boil. Simmer, covered, for about 20 minutes. Add seafood and continue to simmer til cooked through, about 5 minutes. Adjust seasonings, and enjoy!
You can serve this over brown rice or quinoa, or just as a soup on its own.
