Instructions: 1. In a large saucepan over high heat, combine clam juice, the water, thyme, fennel seeds, and bay leaf. Bring to a boil.

2. Reduce heat, cover, and simmer for 3 minutes.

3. Cut fish into 1-inch chunks. Add fish, shellfish, and tomatoes to broth.

Gently simmer 3 to 5 minutes, until fish is opaque (mussels and clams will open and shrimp will turn pinkish and opaque).

4. Remove bay leaf; season to taste. Ladle soup into serving bowls. Garnish with parsley, if desired.

Microwave Version:
Combine ingredients as directed in step 1, using a 2-quart bowl. Microwave on 70% power 3 minutes. For step 3, after adding fish, shellfish, and omatoes, microwave on 70% power 3 to 5 minutes. Serve as directed in step 4.

Note: If you are using frozen fish, partially defrost them, then cut into chunks - do not thaw completely. Add to broth before shellfish and simmer 3 to 5 minutes, then add shellfish and tomatoes and continue as directed in step 3.

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