• ¼ cup olive oil
• 2 cups fennel (white part only), sliced thinly
• 2 shallots, sliced thinly
• 2 garlic cloves, sliced thinly
• ¼ teaspoon red pepper flakes
• 2 teaspoons fresh oregano, chopped
• 1 cup dry white wine (such as Pinot Grigio)
• 1 (24-ounce) jar Martone Street Mediterranean-Style Sauce
• 3 cups seafood stock
• Kosher salt and freshly ground black pepper
• 4 snapper fillets (2–4 oz each)
• 8–10 large shrimp, shell on but deveined
• 1 dozen mussels, scrubbed and purged
• 1 dozen littleneck clams, scrubbed and purged
• 2 tablespoons butter
• 3 tablespoons parsley, minced
• Crusty bread for serving

Step 1: Build the Base

Heat olive oil in a heavy Dutch oven over medium heat. Add fennel, shallots, and a pinch of kosher salt. Sauté for 10 minutes until tender and lightly softened.

Add garlic, red pepper flakes, and oregano. Cook 2 minutes until fragrant.

Step 2: Deglaze and Simmer

Add white wine and reduce for 3 minutes to cook out the alcohol. Pour in the Mediterranean-Style Sauce. Add a splash of seafood stock to the jar, swirl to collect any remaining sauce, and pour into the pot. Add remaining stock, season with salt and pepper, and bring to a boil.

Lower heat and simmer uncovered for 20–25 minutes to allow flavors to develop.

Step 3: Add the Seafood

Season snapper and shrimp with kosher salt. Add seafood in this order: first snapper, then mussels and clams. Do not stir. Bring back to a gentle simmer.

Add shrimp, cover, and cook 7–8 minutes until fish is opaque, shrimp are pink, and shellfish have opened. Discard any mussels or clams that remain closed.

Step 4: Finish and Serve

Stir in butter and fresh parsley. Finish with a drizzle of extra-virgin olive oil. Serve immediately with crusty bread for dipping into the tomato-seafood broth.