1 1/2cupsdry white wineSauvignon Blanc, Pinot Gris
Kosher salt and freshly ground black pepper
1poundcod filletsskin removed, cut into 2-inch pieces
1poundlarge16 to 20-count shrimp, peeled and deveined
12musselsdebearded and scrubbed
3Tablespoonsminced fresh parsley
Heat 1/4 cup olive oil in a large Dutch oven or heavy pot over medium heat. Add the fennel, onion and a pinch of salt and saute for 10 minutes, until softened.
Stir in the garlic and red pepper flakes and cook for 1 minute, until fragrant.
Add the tomatoes, stock, wine, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes.
Add the cod, shrimp and scallops, then top with the mussels. Do not stir. Bring to a simmer, then reduce the heat to low and cook covered, for 8-10 minutes, until the mussels have opened. (Discard any mussels that do not open.)
Serve with crostini and sprinkled with fresh parsley.