YIELD = 6-8 servings


3 TBS olive oil
1 medium onion (finely chopped)
1 fennel bulb (thinly sliced)
4 garlic cloves (finely chopped)
3 bay leaves
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
½ tsp crushed dried red pepper flakes
½ tsp sweet paprika
1 TBS chopped parsley
Kosher salt, freshly ground pepper
1 can 28-oz whole peeled tomatoes crushed by hand reserve juice OR 1 can 28-oz diced tomatoes with juice
1 ½ cup dry white wine
1 8oz clam juice
1 lb skinless white fish fillets, cod , flounder or halibut
1 lb mussels  (scrubbed and debearded)
1 lb large uncooked shrimp (peeled and deveined)
1 lb squid cut in rings (optional)

Heat oil in large heavy pot over medium high heat. Add onions, fennel, garlic until softened about 5 minutes.  Add bay leaves, oregano, basil, thyme, red pepper flakes, paprika, salt and pepper.  Cover and cook, stirring occasionally about 12 minutes.  Stir in tomatoes with juices, wine, and clam juice.  Cover and let flavors meld on med-low heat for about 15 minutes.  Add fish fillets, shrimp, and (optional) squid. Cover for 5 minutes. Add mussels until they open  (about 2 minutes).

Serve with crusty bread and crisp white wine.