Italian Seafood Boil Recipe

Ingredients

• 1 bay leaf
• 1 large fresh rosemary sprig
• 1 tablespoon fennel seeds coarsely crushed
• 3 tablespoons olive oil
• 1 fennel bulb chopped
• 3 large shallots chopped
• 1 can diced tomatoes in juice - (28 oz)
• 1 1/4 cups dry white wine
• 3 cups fish broth or bottled clam juice
• 1/4 cup tomato paste
• 8 small littleneck clams scrubbed
• 1 pound mussels scrubbed, debearded
• 1 russet potato - (abt 8 oz) peeled, and cut into 3/4" cubes
• 1 1/2 pounds assorted firm-fleshed fish filets cut 1 1/4" chunks (such as halibut, salmon, or tuna)
• 1 pound uncooked large shrimp peeled, deveined
• 2 corn cobs quartered crosswise
• 2 tablespoons chopped fresh Italian parsley leaves
• Garlic Toasts with Red Pepper Aioli (see recipe)