San Francisco Cioppino

INGREDIENTS

• 2 Tb. olive oil
• 1 large fennel bulb, thinly sliced
• 1 large onion, chopped
• 6 cloves garlic, sliced
• 3 Tb. tomato paste
• 1 Tb. dried tarragon (2 Tb. fresh)
• 4-5 sprigs of fresh thyme
• 1 large pinch of saffron
• ½ tsp. crushed red pepper
• 1 bay leaf
• 2 tsp. salt
• Black pepper to taste
• 1 ½ cups wine
• 1- 28 oz. can diced tomatoes
• 1- 32 oz. carton of seafood stock
• 1 ½ lbs. little neck clams or mussels
• 1 lb. firm white fish
• 1 lb. large raw shrimp, peeled
• 1-2 Tb. flour
• Lemon wedges and chopped parsley for garnishing