1/3 cup olive oil

2 large garlic cloves, coarsely chopped

1 large onion, coarsely chopped

2 large fennel bulbs, cut into ¼-inch dice

1 tablespoon fennel seeds, coarsely chopped

1 can (35 ounces) Italian plum tomatoes, drained

2 bottles (8 ounces each) clam juice

2 cups dry white wine

3 tablespoons tomato paste

1 large bay leaf

1/2 teaspoon marjaram

1 teaspoon oregano

1 teaspoon salt

1/2 pound shelled and deveined medium shrimp

1 1/2 pounds cod or halibut fillets, cut into 3-inch pieces

1 pound red snapper fillets, cut into 3-inch pieces

2 tablespoons fresh lemon juice

1/2 teaspoon freshly ground pepper

1/2 cup minced parsley

I. In a large nonreactive saucepan or casserole, heat the oil over moderately low heat. Add the garlic, onion, fennel and fennel seeds. Cover and cook until the onion softens, about 10 minutes.

2. Add the tomatoes, clam juice, wine, tomato paste, bay leaf, marjoram, oregano and salt; bring to a boil over high heat. Reduce the heat to moderately low, cover and cook for 30 minutes.

3. Increase the heat to moderately high. Add the shrimp to the pan and cook, stirring, for 1 minute. Add the cod and snapper and cook until all the seafood is just cooked through, 3 to 4 minutes. Stir in the lemon juice, pepper, parsley and Per-nod; simmer for 1 minute longer. Season with additional salt and pepper to taste and serve piping hot.