12 Oz's. Of double smoked, coarsely chopped Bacon

2/3 cup chopped White Onions

6 Oz's. Red Skinned Potato, unpeeled, cut into ½ -inch pieces

2 medium Fennel bulb, coarsely chopped, 1inch or larger; save 2 tablespoons of the fronds chopped and reserved

1 1/4 cup dry white wine ( I use a Pinot Blanc garlic cooking wine)

1 cup canned or homemade chicken broth ( I use a broth I made from smoked Pheasant)

1 14 ½ can diced tomatoes in juice

2 8 Oz. Bottle of Clam juice

1 Tsp. Of fresh chopped Thyme

1 ½ Lbs. Halibut or other firm white Fish, cut into large 2 ½ inch pieces

1 Lb. Uncooked large Shrimp, peeled

16 Frozen Mussels

1/4 Lb Large Scallops

1/4 cup chopped fresh Italian Parsley

Saute bacon in large pot over medium heat until crisp and fat is rendered. Save 1/3 of the bacon in bowl. Add onion to remaining bacon and drippings in pot, saute until onions are translucent. Add potato and fennel, saute 5 mins. Add wine, bring to boil. Add chicken broth, clam juice, diced tomatoes with juice, thyme and reserved fennel fronds. Bring to a boil. Reduce heat and simmer until potato is tender, about 5 minutes

Add fish and shrimp or any other shell fish. Cover and cook until fish is opaque in center about 3 minutes Season with salt and pepper if you like (I did not add any Salt). Stir in Parsley and Bacon then eat up. This is a great meal and not hard to make.