Seafood Fennel Chowder

Heat oil and butter over a medium flame in a large pot. Dice onion. Remove core from fennel and discard. Dice remaining bulb about the same size as the onion. Slice celery in half lengthwise and dice. Add onion, fennel, and celery to the pot with the oil and butter. Mince garlic. Add to pot. Sweat vegetable for 8-10 minutes until soft.

Meanwhile, heat fish broth or clam juice in a small pot until simmering. Remove from heat and stir in saffron threads. Set aside.

Dice potatoes. When onion and fennel are soft, stir in warm fish broth or clam juice, potatoes, and tomatoes. Add thyme, chili flakes, and a few crack of pepper. Cover pot with a lid and bring to a boil. Reduce to a simmer and cook for about 10 minutes.

While potatoes are simmering, cut remove skin from fish and discard. Cut flesh into pieces about 1 inch by 1 inch. Rinse clams well under cold running water. Tuck fish and clams into the pot amongst vegetables. Cover with a lid and simmer for about 8 minutes until clams open.

Peel shrimp. Two minutes before fish and clams or done, add shrimp. When shrimp are pink, remove lid and taste broth. Adjust seasoning if necessary with additional salt and pepper. Gently stir in parsley. Serve chowder and garnish with reserved fennel fronds.