Canadian Cioppino

- 1 fennel bulb, thinly sliced (1)
- 1 large carrot, thinly sliced (1)
- 1 large onion, diced (1)
- 2 Tbsp canola oil (30 mL)
- 3 garlic cloves, minced (3)
- 1 tsp fennel seed (5 mL)
- 1 1/2 cups white wine (375 mL)
- 1 -28 oz can whole tomatoes (796 mL)
- 2 -8 oz bottles of clam juice (250 mL)
- 2 bay leaves (2)
- 8 oz Atlantic salmon, cut into chunks (250 g)
- 8 oz PEI mussels, scrubbed and debearded (250 g)
- 8 oz Eastern Canada sea scallops (250 g)
- 8 oz Manitoba pickerel, cut into chunks (250 g)
- 1/4 cup parsley,minced (60 mL)
- 1/2 tsp salt (2 mL)
- 1/2 tsp ground black pepper (2 mL)
1. In a large saucepan, heat canola oil over medium heat. Sauté fennel, carrot and onion. Cook until onion has softened and is beginning to brown, about 10 minutes.
1. Add garlic and fennel seed; cook for 1 minute. Add white wine, stirring up any browned bits and continue to cook until wine has reduced by half.
1. Add tomatoes, clam juice and bay leaves. Bring to a boil, then reduce heat, cover and simmer for 30 minutes.
1. Add salmon, mussels, scallops, pickerel and parsley; cover and cook for about 10 minutes, or until fish is cooked through and mussels have opened. Discard any mussels that have not opened. Season with salt and pepper. Ladle the soup evenly into 4 bowls and serve with crusty bread.