INGREDIENTS
1/4 cup
olive oil
2 cups
fennel bulb part only
1 1/2 cups
onion 1
3
garlic cloves or
1 tsp
fennel seeds
1/2 tsp
pepper flakes
28 oz
canned tomatoes
4 cups
seafood stock
1 1/2 cups
wine such as pinot grigio
1 serving
kosher salt and pepper
1 lb
cod fillets
1 lb
shrimp and deviened
1 lb
sea scallops crosswise
12
mussels
12
littleneck clams
1 tbsp
anise liqueur such as pernod
3 tbsp
parsley