Joi Ito's Cooking

Joi Ito's cookin' on the living web.

Ingredients

32 oz shellfish, e.g. littleneck clams, black mussels
16 oz fresh raw small shrimp, peeled and deveined, (thawed if frozen)
2 oz squid tubes (calamari), cut into ¼ in. rings
3 oz yellow onions, quartered (approx. ½ medium onion)
2 oz shallots, quartered (approx. 1 large shallot)
2 oz fennel, cut into pieces (approx. 1 medium bulb)
1 oz carrots, cut into pieces (approx. ½ medium carrot)
1 oz celery, cut into pieces (approx. 1 stalk)
4 - 6 garlic cloves
1 oz unsalted butter
2 tsp olive oil
1 tsp fine sea salt, to taste
½ tsp ground black pepper
¼ tsp dried oregano
¼ tsp dried red chili flakes
28 oz canned diced tomatoes (approx. 1 can)
8 oz clam juice
2 oz dry white wine
1 oz tomato paste
1 dried bay leaf
10 oz firm white fish, e.g. cod, halibut, cut into pieces (approx. 1 in.)

Recipe Copyright

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