2 tbsp (30 mL) olive oil
1 medium head fennel, trimmed, quartered, thinly sliced
1 medium onion, diced
2 cloves garlic, thinly sliced
Pinch chili flakes
3/4 tsp (4 mL) fennel seeds, lightly crushed
3-inch (8-cm) length lemon peel
3/4 cup (175 mL) dry white wine
236 mL jar clam juice
1 ½ cups (375 mL) water
14 oz (398 mL) can crushed tomatoes
Salt & black pepper
1 lb (500 g) Rock Harbour Argentine Shrimp (11/15 size), thawed
2 440 g packages (4 filets total) Rock Harbour Halibut Filets, thawed
2 tbsp (30 mL) chopped parsley
Heat oil in a in a large pot over medium-low heat. Add fennel and onion. Cook, stirring often, about 8 minutes or until onion is translucent. Stir in garlic, chili flakes, fennel seeds, and lemon peel. Cook 2 minutes longer.
Add wine, clam juice and tomato. Season with salt and pepper. Bring to a boil, reduce to low, cover and gently simmer for 25 minutes.
Nestle in the halibut, cover and cook 4 minutes. Add shrimp, cover and cook 5 minutes longer. Break up the fish into bite size chunks and ladle stew into bowls. Sprinkle with parsley (along with reserved fennel fronds if using) and serve.