-courtesy Michael's Back Door Restaurant
This dish can be prepared with whatever fresh seafood is in season or your favourte. Chef Ragu prefers a combination of PEI mussels, Litteneck clams, shrimp, scallops, squid, monkfish and king crab legs.
1 chopped onion
4 minced garlic cloves
Flat leaf Italian parsley
2 tbsp olive oil
1 small wild fennel (or cultivated anise keep the green leaf fronds for garnish)
1 can of diced tomatoes (or 1 cup fresh diced tomato)
1 cup white wine
Salt and fresh ground pepper to taste
Crusty Italian bread (Calabrese), sliced, toasted with olive oil and rubbed with fresh garlic
Fish (your favourite combination)
In a large pot sauté onion and garlic until translucent.
Add anchovies, if desired, wine, parsley and basil. Reduce by half.
Add tomatoes, salt and pepper to taste. Bring to a boil, reduce heat and cook for 10 minutes.
Add all fish and sliced fennel making sure there is enough sauce to cover the fish. Cover with lid and bring all to a boil. Cook for an additional 10 minutes. Sprinkle chopped parsley and basil.
Serve with toasted bread and garnish with fennel leaf fronds.