Seafood Stew with Fennel and Sun Dried Tomatoes Paired with the Dreaming Trees Crush Wine

Ingredients

• 1 small yellow or white onion, chopped
• 6 cloves garlic, minced
• 1 Teaspoon salt
• 1/4 Cup extra-virgin olive oil
• 1 head fennel, thinly sliced
• 1 large pinch of crushed red pepper
• 1 bay leaf
• 4 sprigs thyme
• 2 large tomatoes, rough chopped
• 1 Cup white wine
• 1 Cup clam juice/seafood stock
• Salt, to taste
• Pepper, to taste
• 20 littleneck or cherrystone clams, soaked in cool water and scrubbed
• 2 Pounds mussels, soaked in cool water, debearded
• 1 Pound shrimp, such as wild American, peeled and deveined
• 1 Pound scallops, such as bay or sea
• 1 bunch basil, leaves chopped
• 1/2 Cup sun-dried tomato puree
• Crusty bread, lightly toasted, for serving

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