1 tbsp. olive oil
1 large fennel bulb, chopped
1 small onion, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
2 cups vegetable broth
2 ( 14 1/2 oz.) cans Italian style tomatoes
1/2 tsp. Italian seasoning
1/2 tsp. red pepper flakes
1 lb haddock ( thaw if frozen), cut into 1-inch pieces
1/2 lb. sea scallops, cut in half
1/2 lb medium shrimp, peeled and deveined
1/4 cup chopped fresh parsley
freshly grated Parmesan cheese (optional)
Heat oil in large Dutch oven over medium-high heat. Add fennel, onion, bell pepper and garlic, saute 5 to 7 minutes or until tender.
Stir in broth, tomatoes, Italian seasoning and red pepper flakes, bring to boiling. Cover, reduce heat and simmer 15 minutes.
Add fish, scallops and shrimp. Cover and simmer 10 minutes or until fish flakes when tested with a fork. Stir in parsley. Sprinkle with Parmesan cheese, if desired.