Ingredients

• 1 Tablespoon olive oil 
• 1 onion, diced 
• 2 cloves garlic, smashed 
• 1/2 cup fennel bulb, diced 
• 1/2 cup roasted red peppers, diced 
• 1/2 teaspoon crushed red pepper
• 1 Tablespoon sriracha
• 1 1/2 cup white wine 
• 1 16-ounce can of crushed tomatoes 
• 2 Tablespoons tomato paste 
• 1 quart chicken or vegetable stock 
• 1 Tablespoon tarragon, chopped 
• 1 Tablespoon parsley, chopped 
• 1 pound mussels
• 1 pound large shrimp, cut in half long ways 
• 8 ounces bay scallops 
• 8 ounces crab meat 
• 1 Tablespoon salt 
• 1 Tablespoon fresh ground black pepper 
• 1 lemon cut into wedges
• bread of choice for serving

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat on Wolf Burners. 

Add onions, fennel, and roasted peppers to the pot until soft, about 2 minutes, then add garlic and stir for an additional minute. Add tomato paste, red pepper flake, and sriracha. Stir and cook until the tomato paste turns a deep red color.

Add wine and deglaze the pan, then cook the wine until it reduces by half.

Add crushed tomatoes, stock, tarragon, salt, pepper, and bring to a slow simmer. 

Add all seafood and stir, then cover for 12 minutes to cook. 

Remove the lid and serve in a bowl topped with chopped parsley, fresh bread, and a squeeze of fresh lemon juice.