Feast of the Seven Fishes Soup Recipe

Ingredients

• ½ cup chopped pancetta
• 4 oz. bulk Italian sausage
• 1 cup sliced leeks
• 1 cup chopped fennel bulb
• 2 Tbsp. minced garlic
• 1 Tbsp. mashed anchovies or anchovy paste
• ½ tsp. ground fennel
• ¼ tsp. red pepper flakes
• 1 cup dry white wine
• 1 cup low-sodium chicken broth
• 1 cup water
• 1 bottle clam juice (8 oz.)
• 1 can no-salt-added diced tomatoes with basil and garlic (14.5 oz.)
• 3 sprigs thyme
• 2 dried bay leaves
• ½ tsp. saffron threads
• 4 oz. dried mini cheese-filled ravioli, optional
• 8 oz. firm white fish, such as cod, cut into 1- to 2-inch chunks
• 8 oz. jumbo shrimp (21–25 count), peeled and deveined
• 8 oz. mussels, scrubbed, rinsed, and debearded
• 8 oz. littleneck clams, scrubbed
• 4 oz. lobster meat, cut into 1- to 2-inch chunks
• 4 oz. squid cut into rings
• ½ cup chopped parsley
• Minced zest of 1 lemon