Fish No. 6
It’s little clams, prawns, mussels, and king crab in a caramelized fennel and charred tomato broth. Feast of Seven Fishes dish six is a glorious mess.
INGREDIENTS:
1 lb king crab legs, cut into 3 inch segments
1 lb mussels
1 lb clams
1/2 ea. vidalia onion, julienned
1 bulb fennel, julienned
3 cloves garlic, minced
3 tbsp olive oil
1 qt clam juice or fish stock
1 cup crushed tomatoes
1/2 cup white wine
1 pinch saffron
Salt to taste
METHOD:
Sautée the onion, fennel and garlic in the olive oil over medium heat until it begins to turn golden brown in color, approximately 7-8 minutes.
Add in the clam juice, tomatoes, saffron, and wine and bring to a simmer. Simmer for 15-20 minutes, or until reduced by about 1/3.
Add in the clams and allow to simmer for 5 more minutes, or until clams just begin to open. At this point, add in the king crab and mussels, and cook for another 5 minutes, or until the mussels have opened up completely.
Season to taste and enjoy.
We’ll be sharing a dish from our feast with The Plaid Penguin and Clean Catch Fish Market daily until Christmas Eve. Check in tomorrow! And for more delicious fishy recipes, visit cleancatchfish.com.
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