Heat oil in a large pot over medium-high heat.
Sweat onions, fennel, carrots and fennel until onions are translucent.
Add wine, diced tomatoes, iSpice WellnessTM Seafood Seasoning,* fish stock, chili peppers and potatoes and simmer until potatoes are fork tender.
Add clams, mussels, shrimp and fish to pot. Cover pot and cook 5 minutes, add kale and cook 5 more minutes until clams and mussels are all open.
Serve seafood stew hot sprinkled with reserved fennel fronds and toasted baguette.
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