Instructions

1. Finely slice the onion and garlic. Cut the fennel into bite-sized chunks, slice the red pepper.
2. Heat the oil in a large, wide pan. Add the garlic and fennel seeds and stir-fry for a minute, until fragrant. Add the fennel and onion and gently sauté for about 5 minutes, then add the red pepper and cook for a further 5 minutes.
3. When the vegetables have softened, add the chilli and paprika, then pour over the wine and cook until it evaporates.
4. Add the tomatoes and stock, then simmer for 15 minutes. Add the seafood and cook for another 5 minutes or so to cook/heat through.
5. Season with salt and pepper to your liking, then serve with parsley scattered on top.