Instructions: Combine first 4 ingredients in a bowl; stir well. Cover and chill. Heat the olive oil in a large Dutch oven over medium-high heat. Add sliced fennel, onion, thyme, and 2 garlic cloves, and saute until tender. Add water and the next 6 ingredients (water through tomato pur?e) to fennel mixture, and bring to a boil. Cook for 15 minutes or until potatoes are crisp-tender. Add the halibut, scallops, and shrimp; cover, reduce heat, and simmer for 5 minutes or until seafood is done.

(serving size: 1-1/2 cups soup, 1 toast slice, and about 1 tablespoon tomato-mayonnaise)

NOTES: To serve, ladle soup into individual bowls, and garnish with parsley, if desired. Serve with toast topped with tomato-mayonnaise mixture.

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