Simple & Flavorful!
Heat the olive oil in a Dutch oven and cook the onion and fennel until softened. Add the garlic and spices for about 20 seconds.
Stir in the white wine and let it reduce for about a minute. Add the clam juice, tomatoes, and bay leaves, simmering for 10 minutes.
After simmering, the liquid should be reduced by about half. Add the halibut pieces, cover and cook for 2 minutes.
Arrange the mussels and scallops in the pot alongside the halibut. Cover and cook over medium-low heat for 3 minutes.
Uncover the pot and scatter in the shrimp. Cover and cook for 2-or 3 minutes more, or until the seafood is all cooked through.
Discard the bay leaves and any unopened mussels. Garnish with fresh herbs, then ladle into bowls and serve with baguette slices.