1. Toast fennel seeds in a small skillet over medium heat until fragrant, about 2 minutes. finely grind in a spice mill, set aside.
  2. Heat oil in a large heavy pot over medium-high heat.
  3. Add onion, fennel, garlic, bay leaves, oregano, and red pepper flakes. Season with salt and pepper. Cover and cook, stirring occasionally, until onion and fennel are soft, about 12 minutes.
  4. Stir in ground fennel seeds, tomatoes with juices, wine, clam juice, and 1 cup water. Cover, bring to a boil, reduce head to medium-low and cook, stirring often until flavors meld, about 15 minutes.
  5. Stir in clams, scallops, mussels, and shrimp (or crab legs) and bring to a simmer. Cover and cook for 2 minutes.
  6. Add squid, cover and cook until mussels open and seafood is cooked through, about 5 minutes (discard mussels that do not open).
  7. Serve with bread.


  • 3 bay leaves, fresh
  • 1 lb. Bay Winds® Shrimp, White 16-20 Count, uncooked, peeled, deveined
  • bread, country style
  • black pepper, ground, to taste
  • 1 tsp. oregano, fresh
  • 8 oz. clam juice
  • 1 lb. clam(s), littleneck
  • 10-20 Empire's Treasure® Scallops, dry pack
  • 1 small fennel, bulb, finely chopped
  • 1 tsp. fennel, seeds
  • 4 garlic, clove(s), coarsely chopped
  • Kosher salt, to taste
  • 1 medium onion(s), finely chopped
  • 3 Tbsp. Piancone® Oil, Olive
  • 1/2 tsp. red pepper, flakes, crushed
  • 1 lb. Roma® Mussels, scrubbed, debearded
  • 1 lb. squid, cleaned, cut into 1/2" rings, tentacles left whole
  • 28 oz. tomato(es), whole peeled, crushed by hand, juices reserved
  • wine, dry white