1 c. minced onion
1/2 c. minced fresh fennel
2 tbsp. olive oil
1 lb. can of tomatoes, drained and chopped
2 minced garlic cloves
1/4 c. Grand marnier
2 c. chicken broth
1/2 c. minced fresh parsley leaves
1/2 tsp. dried thyme
1/2 tsp. crushed fennel seed
2 tbsp. tomato paste
4 scrubbed, de-bearded mussels
4 (6 oz.) red snapper fillets
2 tbsp. melted, sweet unsalted butter

Cook onion and fennel in olive oil until it is softened. Add tomatoes, garlic, Grand Marnier, bring to a boil, approximately one minute. Add broth 1/2 cup parsley, thyme, fennel seed, tomato paste, and salt and pepper to taste. Simmer 30 minutes, add clams and mussels. Boil covered 5 minutes more or until shellfish opens. Remove shellfish to a platter, cover to keep warm.

Keep cooking sauce over medium heat until thickened slightly, add remaining parsley. Butter a baking dish, arrange fillets, skin down. Season with salt and pepper to taste. Drizzle with melted butter. Bake the fillets in a preheated 500 degree oven, 8-10 minutes. Cover with the sauce and shellfish.

Serves 4.