Ingredients

• 1/2 cup dry sherry
• 1/2 teaspoon saffron
• 1 lb flounder or 1 lb trout, boned and fillet
• 1/2-1 lb scallops (cleaned and shelled) or 1/2-1 lb crabmeat (cleaned and shelled)
• 10 small clams
• 10 mussels
• 2 small squid, cleaned and sliced into rings
• 1/4 cup olive oil
• 1 large onion, diced
• 2 shallots, minced
• 1 cup fennel bulb, thinly sliced
• 6 garlic cloves, minced
• 28 ounces tomatoes, diced with liquid
• 2 cups clam juice (or Recipe #147961) or 2 cups chicken broth (or Shrimp Stock (2 Methods))
• 1 tablespoon tomato paste
• 2 teaspoons salt
• 1 teaspoon thyme
• 1/2 teaspoon basil
• 2 tablespoons fresh parsley
• pepper
• garlic-infused olive oil
• parsley
• 1 carrot, diced