1 teaspoon fennel seeds
3 tablespoons olive oil
1 medium onion, finely chopped
1 small (or 1/2 large) fennel bulb, finely chopped
4 garlic cloves, coarsely chopped
3 bay leaves
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
1 1/2 cups dry white wine
1 8-ounce bottle clam juice
1 pound skinless fillets haddock or U.S. Pacific cod, cut into 1" pieces
1 pound mussels, scrubbed, debearded
1 pound large uncooked shrimp, peeled and deveined, or frozen king crab legs, thawed
1 pound cleaned squid, thawed if frozen, bodies cut into 1/2" rings, tentacles left whole
Country-style bread