Step 1

Heat olive oil in a large soup pot or dutch oven. Add onion and fennel, along with a few pinches of salt, and sauté until they begin to soften, about 4-5 minutes.

Step 2

Stir in garlic and crushed red pepper. Cook for 1 minutes, then deglaze the pot with white wine. Simmer and reduce for 3-4 minutes.

Step 3

Add crushed tomatoes, clam juice, stock and herbs. Season with salt and pepper. Simmer for 15-20 minutes.

Step 4

Add in fish, shrimp and scallops. Gently spread them throughout the stew, and ladle the broth over. Do not stir, as the fish can break apart. Nestle the mussels and clams into the stew. Cover and simmer about 5-8 minutes, or until the fish and shrimp are cooked through and the mussels have opened (discard any mussels or clams that have not opened).