4 tsp. olive oil
2 chopped onions
2 cloves minced garlic
1/2 tsp. fennel seeds (or 1/4 c. chopped fennel leaves)
1/4 tsp. hot pepper flakes
2 cans tomatoes, chopped, undrained
1/2 c. white wine
2 lbs. fresh or thawed frozen fish fillets (sole, halibut or cod)
1 lb. mussels (in shells)
1/4 lb. scallops
1/4 lb. shelled fresh or cooked med. shrimp
1/2 c. chopped parsley
Salt and pepper to taste

In large nonstick saucepan or Dutch oven, heat oil over medium heat. Cook onion and garlic, stirring, about 5 minutes or until onion has softened. Add celery, fennel seeds or leaves, hot pepper flakes, tomatoes, and wine.

Bring to boil, reduce heat to medium, simmer 5 minutes. Add fish and mussels, simmer covered, 3 minutes. Stir in scallops and shrimp, simmer covered 3 minutes or until mussels open and fish is opaque. DISCARD any unopened mussels.

Stir in parsley; season with salt and pepper. Most fish will break into pieces as you stir in the salt and pepper. If not, cut into pieces before serving.