Step 1

Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.

Step 2

Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant.

Step 3

Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes.

Step 4

Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the mussels. Do not stir. Bring to a simmer, lower the heat, cover and cook for 10 minutes until the seafood is cooked and the shellfish open.

Step 5

Stir in the liqueur, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened.

Step 6

Ladle into large, shallow bowls, sprinkle with parsley and serve with slices of sourdough baguette.