| | Croutons |
| 4 | sl | Crusty French or Italian bread |
| 1 | | Clove garlic; cut in half |
| 3 | tb | Extra virgin olive oil |
| 1/4 | c | Coarsely grated Parmesan cheese |
| | Shellfish Nectar |
| | Shell fish is cooked in this nectar |
| 1/2 | c | White wine |
| 1/3 | | The outermost layer of the onion or leek |
| 1 | | Stalk fennel; the bulb will be used in the stew |
| 1 | lg | Garlic clove; slightly crushed |
| | Stew |
| 1/2 | lb | Mussels; washed and de-bearded |
| 1/2 | lb | Clams; washed |
| 6 | oz | Medium shrimp; 24 per pound, peeled with tails left on |
| 2 | c | Homemade Fish Stock or clam juice |
| 1/2 | tb | Fresh lemon juice |
| 2 | oz | Olive oil |
| 1/2 | c | Chopped yellow onion |
| 1 | | Bay leaf; cracked |
| 1/2 | ts | Fennel seed; crushed |
| 2 | ts | Minced garlic |
| 3/4 | c | Thinly sliced fresh fennel bulb |
| 14 1/2 | oz | Premium diced tomatoes in puree |
| 1/2 | c | Red wine |
| 1/2 | ts | Crushed red pepper flakes |
| 2 | tb | Chopped fresh basil |
| 1/2 | c | Fresh Italian parsley; finely chopped |
| 4 | oz | Firm white fish; in bite-sized chunks |
| 4 | oz | Calamari; cleaned, skinned, and sliced into rings |
| | Kosher salt; to taste |
