Step 1

Heat oil in a 6-quart Dutch oven or stockpot set over medium heat.

Step 2

Add the sliced fennel and shallots; cook for 6 minutes, stirring occasionally.

Step 3

Stir in garlic, salt, and black pepper; cook for 2 more minutes.

Step 4

Add tomato paste; stir to combine.

Step 5

Stir in diced tomatoes, seafood or chicken stock, and wine.

Step 6

Add bay leaf; cover and bring to a simmer.

Step 7

Reduce heat to medium-low and continue to simmer covered for 10 minutes.

Step 8

Remove cover and add the clams and mussels; cover and cook for 4 minutes, or until clams and mussels begin to open.

Step 9

Add the cod; cover and cook for 3 minutes.

Step 10

Add in the shrimp and cook uncovered for 2 to 3 more minutes, or until cooked through. Stir occasionally.

Step 11

Remove from heat. Taste soup for salt and pepper; adjust accordingly.

Step 12

Discard any clams and mussels that didn’t open.

Step 13

Remove bay leaf.

Step 14

Garnish with parsley and red pepper flakes.

Step 15

Serve with lemons.