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1
Cut tomatoes in half, squeeze out the seeds and chop coarsely.
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2
If you can stand it, remove skin too, but I have no patience for that.
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3
Trim the root end of each fennel bulb and remove stalks.
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4
Cut the bulbs in half lengthwise and then cut each half lengthwise into 4 wedges; set aside.
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5
In large saucepan/pot over medium-low heat warm the olive oil.
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6
Add garlic and saute until it just begins to change color, 1-2 minutes.
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7
Add tomatoes, fennel and bay leaves and cook uncovered for 10 minutes.
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8
Stir in lemon juice, wine, water, salt and red pepper.
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9
Cover partially and cook till fennel is almost tender, about 20 minutes.
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10
Discard any mussels that do not close to the touch.
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11
Add fish cover, and barely simmer on low for 10 minutes.
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12
Add mussels and shrimp and continue to barely simmer for 45 minutes or until all mussels are open and shrimp is pink.
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13
Discard and mussles that did not open.
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14
Taste, adjust seasoning.
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15
Preheat oven to 350F.
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16
Brush each bread slice with olive oil, arrange on baking sheet oiled side up, warm in oven a few minutes.
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17
To serve, place 1 bread slice in a soup bowl (4 inch) and ladle the stew over the bread.
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18
Garnish with parsley and serve immediately.
