1 lb.
haddock (thawed, if frozen), cut into 1-inch pieces
1/2
lb.
sea scallops, cut in half
1/2
lb.
medium shrimp, peeled and deveined
1/4
cup
chopped fresh parsley
Freshly grated Parmesan cheese (optional)
Directions
Heat oil in large Dutch oven over medium-high heat. Add fennel, onion, bell pepper and garlic; sauté 5 to 7 minutes or until tender.
Stir in broth, tomatoes, Italian seasoning and red pepper flakes; bring to boiling. Cover; reduce heat and simmer 15 minutes.
Add haddock, scallops and shrimp. Cover and simmer 10 minutes or until fish flakes with a fork. Stir in parsley. Sprinkle with Parmesan cheese, if desired.
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