Heat olive oil in a large pot over medium heat. Add the fennel and onion and saute for 10 minutes, or until onion is translucent. Add garlic and saute 2 minutes.
Stir in soup, canned tomatoes with their juices, white wine, broth, thyme, red pepper flakes, oregano, bay leaves, sea salt and pepper. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
Add clams and mussels. Cover with lid and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish to the soup. Simmer until the fish and shrimp are just cooked through, and the clams are completely open, about 5 minutes longer. Ladle the soup into bowls, garnish with fresh parsley, and serve with sourdough bread to dip. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.