2 tablespoons. extra-virgin olive oil 1 leek, cleaned and finely diced ½ bulb fennel, cleaned, cored and diced (fronds reserved) 3 cloves garlic, minced 1 cup dry white wine 4 cups fish stock 1 jar COSTANTINO'S KITCHEN PUTTANESCA SAUCE 12 littleneck clams, scrubbed 12 mussels, scrubbed and debearded ½ pound bay scallops ½ pound shrimp, peeled and deveined 1 pound firm white fish, such as cod or halibut ¼ cup fresh parsley, chopped ¼ cup fresh basil, chopped Sea salt and black pepper

Sauté leek and fennel over medium heat until soft, about 10 minutes. Add garlic and sauté 5 minutes more. Deglaze with white wine. Add broth and pasta sauce and bring to a boil. Add clams and mussels, cover and cook until they open (about 5 minutes). Add scallops and shrimp. Cook 1-2 minutes, then add fish. Cover and let rest for 5 minutes until the shrimp and fish are cooked and the mussels and clams are open. Discard any that do not open. Add the parsley and basil and season to taste with salt and pepper. Use reserved fennel fronds as garnish.