Instructions
Step 1
Remove stalks, base and hard core of fennel, reserving the fronds (feathery leaves). Chop the remainder into 1-inch (2.5 cm) chunks. Chop 2 tbsp (25 mL) of the fronds and set aside.
Step 2
In a large saucepan, heat oil over medium heat. Sauté fennel chunks, garlic, onion and red pepper until onion is lightly browned, about 5 minutes. Add tomato sauce and bring to a boil. Reduce heat, cover and simmer for 5 minutes. Stir in lemon juice. Add shrimp, mussels and halibut; cover and simmer for 5 to 10 minutes or until shrimp are pink and opaque, mussels have opened and halibut is opaque. Discard any mussels that do not open. Add hot pepper sauce, if using.
Step 3
Ladle into bowls and sprinkle with parsley and fennel fronds.