INGREDIENTS

1/4 cup olive oil
1 28-oz. can crushed tomatoes
1/2 lb. hot or mild sausages, sliced 1/2 in.thick (optional)
6 oz. heavy cream
1/2 lb. fish fillet cut into one oz. pieces
5 whole garlic cloves, peeled
1/2 lb. medium shrimp in the shell
2 anchovy fillets, minced
2 lbs. Canadian Cove mussels
1 red onion, medium dice
6 fresh basil leaves
1 bulb fresh fennel, julienned
Salt & pepper to taste
Balsamic vinegar (serve at the table)

DIRECTIONS
Brown sausages in oil in saucepan on medium high heat. Add garlic and sauté until golden. Add anchovy and onion and sauté until golden brown. Add fennel and stir, sauté another minute. Add tomatoes and cream, bring to boil and simmer for five minutes. (This part can be done up to 3 days ahead and kept refrigerated.) Add all seafood and increase heat. Steam until mussels pop open. Remove from heat, adjust seasonings and add basil salt and pepper to taste. Ladle into a huge bowl and accompany with balsamic vinegar, pepper and crusty bread at the table.