Ingredients

• 1 Tbs olive oil
• 1 large fennel bulb – diced
• 1 small onion – diced
• 1/2 tsp salt
• 1 Tbs crushed garlic
• 1 10 oz can of diced tomatoes with green peppers in juice
• 1 mini bottle white wine
• 2 cups chicken broth
• 1 can baby clams
• 1 small bottle clam juice ( 1 cup)
• 1 bay leaf
• 8 U16 to U25 uncooked , peeled, and deveined large shrimp with tails on
• 2 snow crab clusters
• 1 small cod or halibut cubed (OPTIONAL)
• 1 tsp Mexican oregano
• 1 tsp basil
• 1 tsp thyme

Directions

1. Heat olive oil in a large pot over medium heat. 
2.  Add fennel, onion, garlic, salt, Mexican oregano, basil, and thyme. Saute until onions are soft and translucent (approximately 10 minutes). 
3. Add tomatoes with their juices, wine, canned clams with juice, clam juice, chicken broth, and bay leaf.  Cover and bring to boil ( approximately 10 minutes ). 
4.  Add frozen crab clusters and bring to a boil for 7 minutes. 
5. Add shrimp and continue to cook for 3 minutes.  
6. Remove from heat.
7. Serve in two large bowls dividing the shrimp and crab clusters evenly.

Notes:

1. If you decide to add the cod or halibut, add along with the crab step if frozen.  If the fish is not frozen add with the shrimp.
2. A nice crusty or toasted bread goes really well with this dish.