• 2 tablespoons extra-virgin olive oil

  • 1 medium onion, cut into quarter-inch dice

  • 4 garlic cloves, smashed and peeled

  • 3 sprigs fresh thyme

  • 1 teaspoon coarse salt

  • 1/4 teaspoon freshly ground pepper

  • 1/8 teaspoon crushed red pepper flakes

  • 1 cup dry white wine

  • 1 can (14 ounces) diced tomatoes with juice

  • 2.5 cups water

  • 14 mussels, debearded and scrubbed well

  • 14 clams, scrubbed well

  • 1 pound firm white fish fillet (such as halibut or cod) cut into 2-inch pieces

  • Parsley for garnish


Heat oil in a large pot over medium-high heat. Add onion and garlic,

and cook for 4 minutes. Add thyme, salt, pepper, and red-pepper

flakes, and cook for 1 minute. Add wine, and cook for 1 minute. Stir

in tomatoes, juices and water. Cover and simmer for 25 minutes. Add

seafood, cover, and cook until shells open, 6 to 8 minutes. (Discard

unopened shells and thyme sprigs.) Garnish with parsley and serve

immediately. Serves four. (Source: Martha Stewart Living)