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Ingredients

• 2 teaspoon(s) olive oil
• 1 medium onion, chopped
• 1 medium (about 1 pound) fennel bulb, trimmed, cored, and thinly sliced
• .5 teaspoon(s) salt
• .125 teaspoon(s) coarsly ground black pepper
• 1 large lemon
• 2 clove(s) garlic, crushed with press
• 1 bottle(s) (8-ounce) clam juice
• .5 cup(s) dry white wine
• 1 can(s) (14 1/2-ounce) diced tomatoes
• 1 pound(s) monkfish, dark membrane and bones discarded (if any) or cod, cut into 1 1/2-inch pieces
• 1 pound(s) mussels, scrubbed, with beards removed
• .5 pound(s) (pound) large shrimp, shelled and deveined, with tail part of shell left on if you like
• .5 cup(s) (loosely packed) fresh parsley leaves, chopped

Description

2   Teaspoon(s) Olive Oil 1   Medium Onion, Chopped 1  

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