Heat olive oil in large stockpot over medium heat. Add fennel, onion, and garlic cloves and saute until onion is translucent, about 8 to 10 minutes.
Add broth, crushed tomatoes, wine, tomato paste, bay leaves, crushed red pepper and black pepper. Cover pot and bring to a simmer. Reduce heat to medium-low and simmer for 30 minute to let flavors infuse.
Add clams and mussels to pot. Cover pot and cook for 5 minutes, or until clams and mussels begin to open. Add fish and shrimp, cover, and cook another 5 minutes, or until fish and shrimp are cooked through and clams and mussels are fully open. Add soup to bowls and garnish with fresh parsley. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.