2 tbsp. olive oil
1 lg. onion, thinly sliced
1 lg. fennel bulb, trimmed, sliced
2 lg. garlic cloves, minced
1 tsp. fennel seeds
3 (8 oz.) bottles clam juice
1 (28 oz.) can Italian plum tomatoes
1/2 c. dry white wine
1/2 tsp. saffron threads
3 lb. sm. clams or mussels, scrubbed
1 lb. uncooked med. shrimp, peeled, deveined
1 lb. bay scallops

Heat oil in heavy large Dutch oven over medium-high heat. Add onion and sliced fennel and saute until tender, about 15 minutes. Add garlic and fennel seeds and saute 3 minutes. Add clam juice, tomatoes with juices and wine. Bring to boil, breaking up tomatoes with spoon. Add saffron, reduce heat and simmer until liquid thickens slightly, about 35 minutes. (Can be made 1 day ahead; cover and chill. Bring to simmer before continuing.)

Add clams to broth, cover and simmer until clams open, about 5 minutes. Add shrimp and scallops; simmer until shrimp are pink and scallops are opaque, about 3 minutes. Serve immediately with a crusty Italian bread. Pour a Pinot Grigio or another full-bodied dry white wine during dinner. Serves 6.