Scale

1/4 c. extra-virgin olive oil

1 bulb fennel, chopped, fronds reserved

2 shallots, minced

2 garlic cloves, thinly sliced

1 tsp. dried oregano

1/2 tsp. red pepper flakes

Kosher salt

Freshly ground black pepper

1/2 green pepper chopped

1/2 cup red pepper chopped

1/2 cup carrots chopped

1/2 cup celery chopped

1 c. dry white wine

1 (28-oz.) can crushed tomatoes

1 (8-oz.) fish stock or clam juice

1 1/2 c. water

2 dried bay leaves

1 2″-thick strip orange zest (optional)

1 dozen scallops

1 lb. shrimp, peeled and deveined

1 lb. halibut, skin removed and cut into 1″ pieces (You can cook first then remove skin)

1/4 c. freshly chopped parsley, for serving

Baguette, for serving

Lemon wedges, for serving

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Heat oil in a large pot over medium heat. Add fennel and shallots and cook until soft and translucent, 6 minutes. Add peppers, carrots and celery, garlic, oregano, and red pepper flakes and season with salt and pepper. Cook until fragrant, for about 5 minutes more, until soft. Then spoon out about 1/2 cup and reserve.
Add wine and let boil until reduced by half, 3 to 5 minutes, scraping up browned bits with a wooden spoon. Add tomatoes, fish stock, water, bay leaves, and orange zest (if using). Stir to combine, bring to a low simmer, and cook, stirring occasionally, for 20 minutes.
Remove bay leaves and orange zest. Blend down the stock so a bit smoother. Add shrimp, scallops then halibut. Do not stir. Cover again and cook for 5 minutes, or until shrimp and fish is cooked through and opaque. Season with salt and pepper to taste.
To serve, ladle soup into bowls, add some of the reserved veggies. Serve with baguette and lemon wedges on the side.

Option to cook each fish separately then add to the sauce when done.