1/3 c. olive oil
3 lg. garlic cloves, chopped
1 lg. onion, coarsely chopped
2 lg. fennel bulbs, diced
1 tbsp. fennel seeds, chopped
1 can (35 oz.) Italian plum tomatoes, drained
2 bottles (8 oz. each) clam juice
2 c. dry white wine
3 tbsp. tomato paste
1 lg. bay leaf
1 tsp. oregano
1/2 tsp. marjoram
1 tsp. salt
1/2 lb. shelled and deveined med. shrimp
1 1/2 lbs. cod or halibut fillets, cut into 3 inch pieces
1 lb. red snapper fillets, cut into 3 inch pieces
2 tbsp. fresh lemon juice
1/2 tsp. ground pepper
1/2 c. minced parsley for garnish

In a large saucepan or casserole, heat the oil. Add the garlic, onion, fennel and fennel seeds. Cover and cook for 10 minutes. Add the tomatoes, clam juice, wine, tomato paste, bay leaf, marjoram, oregano, and salt.

Bring to a boil and reduce heat to low and for about 1/2 hour. Increase the heat, add the shrimp and cook for one minute. Add cod and snapper and cook until the seafood is cooked, 3 to 4 minutes. Stir in lemon juice, pepper, and parsley and simmer a few minutes. Serve with hard crackers or corn bread. 6 to 8 servings.