Crab Stuffed Flounder Rolls with Shrimp and Cockles
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 1 small bulb fennel, cored and finely chopped, plus 2 tablespoons chopped fronds
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2/3 cup dry white wine
- 2 28-ounce cans diced tomatoes
- 1 8-ounce bottle clam juice
- 1 pound jumbo lump crab meat, picked over
- 1 teaspoon finely grated lemon zest
- Kosher salt
- 4 large flounder fillets (about 10 ounces each), halved lengthwise, or 8 small flounder fillets (4 to 5 ounces each)
- Freshly ground pepper
- 2 pounds cockles, scrubbed
- 1 pound rock shrimp
Instructions
Crab-Stuffed Flounder Rolls with Shrimp and Cockles serves 8 original recipe by Food Network.
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