A seafood stew for those that like to see food stew.
4 Tablespoons olive oil
1 large fennel (anise) bulb, chopped
1 large green bell pepper, coarsely chopped
1 large onion, thinly sliced
4 large cloves garlic, minced
4 teaspoons fennel seed
1 14-1/2 ounce can Italian-style stewed tomatoes
2 8-ounces bottles clam juice
8 ounces uncooked medium/large shrimp
1 pound crab legs
8 ounces firm fish fillet, cut into 2" pieces
Heat olive oil in heavy large saucepan over medium-high heat.
Add fennel, green pepper, onion, garlic and fennel seeds.
Cover pan & cook until tender, stirring occasionally, about 5-7 minutes.
Add stewed tomatoes & clam juice.
Boil until mixture is slightly thickened, stirring occasionally.
(Can be prepared 1 day ahead. cover & refrigerate. Bring stew to simmer before continuing.)
Add seafood to stew.
Simmer until seafood is just cooked through & clams & mussels open (about 5 minutes).