Fisherman's Stew

In deep nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add onion, fennel, salt, and pepper and cook, covered, 10 minutes or until vegetables are tender and golden, stirring occasionally.

Meanwhile, from lemon, with vegetable peeler, remove 3 strips peel, (3 inches by 3/4 inch each).

Add garlic to skillet and cook 30 seconds. Add clam juice, wine, and lemon peel; heat to boiling. Boil 1 minute. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally.

Stir in tomatoes with their juice; heat to boiling over medium-high heat. Add monkfish, mussels, and shrimp; heat to boiling. Reduce heat to medium-low and simmer, covered, 6 to 7 minutes or until fish and shrimp turn opaque throughout and mussel shells open. Remove lemon peel and discard. Sprinkle with parsley just before serving.