This is our Christmas Eve tradition, but it could be good for dinner any night.

1 head fennel, thinly sliced1 lb leeks or onion, chopped
3 cloves garlic, minced
1 T olive oil

1 28-oz can diced tomatoes
3 c. chicken broth
2 c. bottled clam juice
1 c. dry white wine
2 bay leaves
1 T fresh thyme
1 T grated orange peel
1 t turmeric

Seafood of choice: shrimp, clams, mussels, crab, scallops, and cod.

Cooking directions:
Sauté fennel, leeks, and garlic in olive oil until tender and slightly carmelized. Add the rest of the ingredients except the seafood. Bring to a boil, then simmer gently, half covered,  for about 25 minutes. This part can be made a day or two ahead of time.

Just before you are ready to eat, cook the seafood separately. Put into the bottom of soup bowls. Ladle the tomato mixture on top. Top with parsley and serve with a nice crusty bread.