Fish Stew with shrimp,scallops and mussels

Estimated cooking time:30 minutes or less

4 tsp. olive oil 2 chopped onions 2 cloves minced garlic 1/2 tsp. fennel seeds (or 1/4 c. chopped fennel leaves) 1/4 tsp. hot pepper flakes 2 cans tomatoes, chopped, undrained 1/2 c. white wine 2 lbs. fresh or thawed frozen fish fillets (sole, halibut or cod) 1 lb. mussels (in shells) 1/4 lb. scallops 1/4 lb. shelled fresh or cooked med. shrimp 1/2 c. chopped parsley Salt and pepper to taste   In large nonstick saucepan or Dutch oven, heat oil over medium heat. Cook onion and garlic, stirring, about 5 minutes or until onion has softened. Add celery, fennel seeds or leaves, hot pepper flakes, tomatoes, and wine.Bring to boil, reduce heat to medium, simmer 5 minutes. Add fish and mussels, simmer covered, 3 minutes. Stir in scallops and shrimp, simmer covered 3 minutes or until mussels open and fish is opaque. DISCARD any unopened mussels. Stir in parsley; season with salt and pepper. Most fish will break into pieces as you stir in the salt and pepper. If not, cut into pieces before serving.