Instructions: Heat oil in a large saucepot over medium heat. Cook onion, fennel, and celery 5 minutes, until softened. Add garlic and cook 1 minute more.

Add chicken stock, water, tomato paste, orange peel, tarragon, and fennel seeds to the saucepot; bring to a boil. Reduce heat and add mussels, cover and cook covered 10 minutes. Add fish fillets; cook 5 minutes more.

Stir in shrimp; cook 35 minutes. Season to taste with salt and freshly ground black pepper. Discard any unopened mussels. Divide in bowls; garnish each serving with some parsley.

This recipe yields 6 servings.

Comments: To serve, toast slices of Atkins bread, rub with a split garlic clove, and place 1 slice in each bowl. Ladle stew over toast.

Description: "The secret to this flavorful stew is to use a mixture of seafood.

Traditional seasonings in this Southern French dish include fennel bulb and seeds, tarragon, and orange peel."

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