Heat oil in a heavy-bottomed pot or Dutch oven over medium. Add fennel and onion and season with salt. Cook until onion is translucent, about 10 minutes. Add garlic and crushed red pepper. Cook another 2 minutes. Add crushed tomatoes, wine, stock and bay leaf. Bring to a simmer. Reduce heat to medium-low, cover and simmer until the flavors blend, 30 minutes.

Add clams and mussels to the pot. Cover and cook until clams and mussels begin to open, 5 minutes. Add shrimp and cod. Simmer gently until shrimp and fish are just cooked through and clams are completely open, 5 to 6 minutes more, stirring gently. Discard any clams and mussels that do not open. Season stew with salt and pepper. Ladle the soup into bowls and sprinkle with parsley. Slice sourdough and serve with stew.

Source: Hannaford fresh Magazine, December 2024