1cupthinly sliced fennel(reserve fronds for garnish)
1/8teaspoonred pepper flakes
1can (14.5 oz) no salt added diced tomatoes
1cupdry white wine
16ounces(2 cups) tomato juice
2cupsseafood stock (can substitute clam juice)
3sprigs parsley plus extra for garnish
1sprig thyme(or ½ teaspoon dried)
Kosher salt and freshly ground black pepper
1poundfirm white fish fillet like grouper or halibut
3/4poundlarge shrimp,peeled and deveined
Crusty whole grain bread,for serving
Heat the olive oil in a large stockpot over medium heat. Add the shallots and fennel and sauté, stirring occasionally, until softened, 5-6 minutes. Add the garlic and red pepper flakes and cook another minute until fragrant. Turn the heat up to high and add the diced tomatoes, white wine, tomato juice, seafood stock, bay leaf, parsley sprigs, thyme sprig, ½ teaspoon salt and ¼ teaspoon black pepper. Stir to combine.
Bring to a boil then lower to a simmer and cover the pot. Simmer 15-20 minutes to let the flavors meld. Then uncover the pot and stir in the mussels, fish and shrimp. Cover the pot and cook until seafood is cooked through and mussels are open, about 5 minutes. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and fennel fronds. Serve with plenty of crusty bread on the side for dipping.