Ingredients

• 4 tablespoons olive oil, divided

• 1 large onion, diced (about 10 ounces)

• 1 large bulb, cored & thinly sliced, fronds reserved (about 20 ounces)

• 1 1/2 tablespoons tomato paste

• 2 teaspoons minced garlic

• 1/2 cup dry white wine

• 4 cups seafood stock, plus extra to finish (or vegetable stock)

• 1 14-ounce can crushed tomatoes

• 2 bay leaves

• 1 pound potatoes, peeled & cut into 1/2 inch cubes

• kosher salt & freshly ground pepper, to taste

• !2 oz Lingcod, cut into 1 to 2 inch pieces

• 1 pound Kauai Shrimp

Instructions

1. Heat 2 tablespoons olive oil in a large sauté pan or stock pot (of at least 4 1/2 quart capacity) over medium heat.

2. Add onion and fennel.  Cook, stirring frequently, for 8 to 10 minutes until tender and translucent.  Add tomato paste and garlic; cook while stirring for 1 minute.  Add wine and cook while stirring for 2 minutes.  

3. Add the stock, tomatoes, bay leaves, and potatoes.  Increase the heat to medium-high.  Once the mixture comes to a boil, reduce heat and simmer for 25 to 30 minutes or until vegetables are tender.

4. Meanwhile, in separate bowls, toss the fish with 1 tablespoon of the olive oil and the shrimp with the remaining tablespoon of olive oil.  Season both lightly with salt and pepper.

5. Just before broth mixture is done, preheat a large saute or grill pan to medium.  Add the fish to the pan and cook, uncovered, for 4 to 5 minutes until opaque.  Gently push the cooked fish to the side and add the shrimp to the pan.  Cook the shrimp for 2 to 3 minutes until opaque.

6. Just before serving, remove the bay leaves and thyme sprig from the broth and add the cooked fish and shrimp.  Gently fold them in with the fresh parsley.  Serve immediately, with lemon wedges and fennel fronds as garnish.

Adapted from Williams-Sonoma