Step 1

Heat olive oil over medium heat in a medium-sized stock pot. Saute onions and fennel for 5 minutes or until softened. Add garlic and saute for 1-2 minutes.

Step 2

Add white wine, raise the heat and simmer for several minutes until reduced slightly.

Step 3

Add fish stock, optional clam broth, bay leaf, allspice, and saffron and bring to a gentle simmer. Simmer for 10 minutes with the lid on.

Step 4

Add clams, cover, and simmer until the shells open, about 5 to 7 minutes.

Step 5

Add whitefish and shrimp and simmer for about 5 minutes or until fish and shrimp are cooked through.

Step 6

Add 1 cup cream and stir in. Taste and add another ½ cup cream, if desired.

Step 7

Add 2 TBSPs lemon juice. Taste and add more lemon juice, to taste.

Step 8

Add the fresh herbs and stir in.

Step 9

Salt and pepper, to taste.

Step 10

Ladle into individual bowls and add additional optional seasonings, to taste.