50 minutes

Spring Onions, 3
Fresh Chilli, 1
Fennel bulb with Green Leaves, 1
Anchovies, 2
Extra virgin Olive Oil, 2 Tablespoons
Garlic, 1 Clove
Dry White Wine, ½ Glass
Tomato Passata, or you can use canned chopped tomato and blitz it with a hand blender, 25 Oz
Basil Leaves, 1 Handful
between Clams, Mussels and Cockles thoroughly clean, 35 Oz
White fish Fillets of your choice, 11 Oz


Cut spring onions into 1 cm pieces, cut red pepper and fennel into thin slices. Keep the green fennel leaves aside. Put the vegetables in a pot with 2 tablespoons of oil and anchovies. Sauté for a few minutes, then season with salt and pepper. Add minced garlic and cook for a few minutes being careful not to burn it, then add wine. After the alcohol evaporated, add tomato sauce and a little water. Cut fish fillets into 1 cm wide pieces. Put the shellfish into the pot, stir, add fish fillets, and eventually some basil leaves, torn with your hands. Cover with the lid and cook at high heat until the shellfish have opened. Sprinkle with fennel leaves just before serving.

Thanks To: Il Deborino