Shrimp & Halibut Stew

6  ounces		bacon-chopped
1/2  cup		onion-chopped
1  serving		red skinned potato-chopped
1/2  cup		fennel bulb-chopped
1-1/4  cups		dry white wine
1  cup		fat free chicken broth
8  ounces		clam juice
7-1/4  cups		diced tomatoes in juice-canned
1  teaspoon		fresh thyme-chopped
1-1/2  lb.		halibut-diced into pieces
1  lb.		shrimp-peeled
1/4  cup		fresh parsley
1  dash		salt
1/2  teaspoon		black pepper

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Cook bacon in large pot over medium-high heat, about 7 minutes. Remove 1/3 of bacon from pot. Add onions to the pot; saute 5 minutes. Add potatoes and fennel; saute 5 minutes. Add wine and bring to a boil. Add chicken brother, clam juice, tomatoes with juice, and thyme; bring back to a boil. Reduce heat and simmer for 5 minutes. Add fish and shrimp; cover and cook for 5 minutes. Season with salt and pepper.