Categories: full meal (main/side dish)

Ingredients

• Nonstick cooking spray
• 4 slices sourdough bread
• 2 tablespoons olive oil
• 1 celery stalk, sliced
• 1 cup chopped onion
• 1 green bell pepper, diced
• 4 garlic cloves, thinly sliced
• 2 teaspoons fennel seeds
• 1 14.5-ounce can diced tomatoes
• 1 pound red potatoes, cut into 1-inch chunks
• 2 cups bottled clam juice
• 2 cups water
• 12 ounces firm white fish, such as halibut, cut into 1-inch chunks
• 12 ounces shrimp, cleaned and shelled
• 1 1/4 pounds fresh New Zealand or Manila clams or one 8-ounce can whole clams, drained and rinsed

Directions

1. Preheat the oven to 350 degrees.

2. Coat a baking sheet with cooking spray.

3. Brush the bread slices with 1 tablespoon of the olive oil and place on baking sheet.

4. Bake 15 minutes, turning once halfway through.

5. Set aside.

6. In a soup pot, heat remaining oil over medium-high heat.

7. Add the fennel, onion, bell pepper, garlic and fennel seeds.

8. Cook, stirring occasionally, 7 to 8 minutes.

9. Add the tomatoes, potatoes, clam juice and water; gently boil 8 minutes or until potatoes are nearly cooked through.

10. Reduce heat to a gentle simmer and add the fish.

11. Cook until fish is no longer translucent, about 3 minutes.

12. Add the shrimp and cook 3 minutes; add the clams and cook 2 minutes more. (If using fresh clams, cook until they open, about 10 minutes.)

13. Place the toasts in the bottoms of four soup bowls; ladle soup over bread.

14. Serve.

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