1½ cups dry white wine - I used Macaron Pinot Grigio & it was lovely
18 ounce bottle clam juice
1 pound skinless cod or haddock fillets cut into 1" pieces
1 pound large uncooked shrimp, peeled & deveined
1 pound bay scallops thawed & cleaned
1 pound mussels (optional)
Instructions
Toast fennel seeds in a small skillet over medium heat about 2 minutes
Heat oil in a large pot over medium-high heat. Add onion, fennel, garlic, bay leaves, oregano, red pepper flakes, salt & pepper.
Cover and cook until onion and fennel are soft about 10-12 minutes stirring occasionally.
Stir in ground fennel seeds, tomatoes with juices, wine, clam juice and 1 cup of water. Cover & bring to a boil then reduce heat to medium-low. Cook about 15 minutes more, stirring often.
Add fish, mussels & shrimp and simmer another 2-3 minutes until mussels open. Discard mussels that do not open.