|Nonfat mayonnaise||1⁄4 Cup (4 tbs)|
|Tomato paste||2 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Garlic clove||1 Small, crushed|
|Olive oil||1 Tablespoon|
|Fennel bulb||1 Large, thinly sliced to make 3 cups|
|Chopped onion||1 Cup (16 tbs)|
|Fresh thyme/1 teaspoon dried thyme||1 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Water||1 Cup (16 tbs)|
|Saffron threads||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Small red potatoes||3⁄4 Pound, quartered|
|Clam juice||16 Ounce (2 Bottles, 8 Ounce Each)|
|Canned tomato puree||10 3⁄4 Ounce (1 Can)|
|Skinless halibut fillets||1 Pound, cut into 2 inch pieces|
|Bay scallops||1⁄4 Pound|
|Large shrimp||1⁄2 Pound, peeled and deveined|
|French bread slices||6 , toasted (1/2 Inch Thick)|
Combine first 4 ingredients in a bowl; stir well.
Cover and chill.
Heat olive oil in a large Dutch oven over medium-high heat until hot.
Add sliced fennel, onion, thyme, and 2 garlic cloves, and saute until tender.
Add water and the next 6 ingredients to fennel mixture; 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.
Ladle soup into individual bowls, and garnish with parsley, if desired.