Ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 small fennel bulb, chopped (1 1/2 cups), plus 1/3 cup fronds for serving (optional)
2 shallots, thinly sliced (1/2 cup)
2 cloves garlic, thinly sliced (1 tablespoon)
Kosher salt
1 1/2 teaspoons smoked sweet paprika
1 1/2 teaspoons cumin seeds, crushed
1 1/2 teaspoons coriander seeds, crushed
1/2 cup dry vermouth
1/2 cup clam stock, such as Bar Harbor
24 small clams, such as littleneck and Manila
3/4 pound striped-bass fillet, cut into approximately 1 1/2-by-2-inch strips
1 pound large head-on shrimp, or 3/4 pound large headless shrimp
1 can (15 ounces) white beans, such as cannellini, drained and rinsed
3 tablespoons fresh lemon juice
Parsley leaves, for serving
Preparation
Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.)
In a large ovenproof braiser pan or straight-sided skillet, combine oil, butter, chopped fennel, shallots, garlic, and 1 teaspoon salt. Roast (on pizza stone, if using) until vegetables sizzle and turn golden in places, 8 to 10 minutes. Stir in paprika, cumin, and coriander; roast 1 minute more. Add vermouth; roast until reduced slightly, about 2 minutes. Add clam stock and clams; cover and roast until clams open, about 5 minutes.
Transfer clams to a bowl, discarding any unopened ones; cover to keep warm. Gently stir fish, shrimp, and beans into pan; continue roasting, stirring once, until fish is just cooked through and shrimp are opaque, about 5 minutes more. Remove from oven. Stir in lemon juice, return clams to pan, sprinkle with parsley and fennel fronds, and serve.
