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Ingredients

• 1/4 cup nonfat mayonnaise
• 2 teaspoons tomato paste
• 1/8 teaspoon ground red pepper
• 1 small garlic clove, crushed
• 1 tablespoon olive oil
• 3 cups thinly sliced fennel bulb (about 1 large bulb)
• 1 cup chopped onion
• 1 tablespoon fresh or 1 teaspoon dried thyme
• 2 garlic cloves, crushed
• 1 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon saffron threads (optional)
• 1/4 teaspoon black pepper
• 3/4 pound small red potatoes, quartered
• 2 (8-ounce) bottles clam juice
• 1 (10 3/4-ounce) can tomato purée
• 1 pound skinned halibut fillets, cut into 2-inch pieces
• 1/2 pound bay scallops
• 1/2 pound large shrimp, peeled and deveined
• Minced fresh parsley (optional)
• 6 (1/2-inch-thick) slices French bread, toasted

Description

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