In a large dutch oven over medium-high heat, add the olive oil, fennel, onion, garlic, and half of the parsley. Sauté until the onion and fennel are softened, about 8 to 10 minutes.
2 tablespoons Tomato Paste 1/2 bunch Basil (leaves only - chiffonade) 2 cups White Wine Pinch Red Pepper Flakes 2 28 ounce cans San Marzano Tomatoes Salt and Pepper
Add the tomato paste and stir, it in, then add the wine. Bring to a boil, then add the the san marzano tomatoes, the basil, the red pepper flakes, season with salt and pepper, and return to a boil. Cover and simmer for 20 minutes. Check seasonings, adjusting if necessary.
1 Dozen Littleneck Clams 1 pound Cod (cut into 2" pieces) 2 Hardshell Crabs (cooked and cleaned) 1 pound Large Shrimp (peeled and deveined)
Add the fish, the clams, and the crab, removing clams to a plate as they open. Add the shrimp, then cover, cooking until seafood finishes cooking, about 10 minutes. Remove seafood to plate as it finishes cooking. Discard any unopened clams.
1/4 bunch Parsley (leaves only - chopped) crusty bread
To serve, add cooked seafood back to pot and spoon stew into bowls. Garnish with fresh parsley. Serve with crusty bread.