Cioppino Seafood Stew – Simmer + Sauce

Ingredients

• 1/4 cup Extra virgin olive oil
• 2 cups fennel, white part only, cut into 1/2-inch dice
• 1 1/2 cups yellow onion, cut into 1/2-inch dice
• 3 garlic cloves grated
• 1 teaspoon whole fennel seeds
• 1/2 teaspoon red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• 4 cups good quality seafood or fish stock
• 1 1/2 cups dry white wine
• kosher salt and freshly ground black pepper
• 1 pound cod fillets skin removed, cut into 2-inch pieces
• 1 pound large shrimp, peeled and deveined
• 1 pound sea scallops, halved crosswise
• 1 dozen mussels, scrubbed
• 1 dozen littleneck clams
• 1 tablespoon Pernod
• 3 tablespoons fresh parsley, minced