Heat oil in a cooking pot.

Once the oil starts to get hot, add the chopped fennel bulb. Saute for 1 minute.

Add onion and garlic. Continue to saute until onion becomes soft and translucent.

Pour canned diced tomato, water, and Pinot Grigio wine. Let boil. Continue to boil in medium heat for 5 minutes.

Add the fish steaks, shrimp, and scallops. Cook for 1 to 2 minutes.

Remove the fish and seafood from the pot using a slotted spoon. Set aside.

Add basil, bell pepper, and parsley. Stir.

Add crab, clams, and mussels. Cover the pot. Cook for 3 to 5 minutes.

Put the fish, shrimp, and scallops back into the pot. Gently stir.

Add Cayenne pepper, salt and ground black pepper.

Transfer to a serving bowl.

Serve with toasted sour dough bread.