Italian Seafood Stew

INGREDIENTS

• 3 Tbs. olive oil
• 1 leek, white and light green portions, halved, washed and thinly sliced
• 1 small fennel bulb, trimmed and chopped
• 3 garlic cloves, minced
• 1 can (14 1/2 oz.) diced tomatoes, with juices
• 1 1/2 cups fish stock
• 1 cup dry red or white wine
• 1 Tbs. chopped fresh thyme
• Salt and freshly ground pepper, to taste
• 3/4 lb. firm white fish fillets such as halibut, cut into 1-inch chunks
• 18 small mussels or clams, well scrubbed
• 6 oz. fresh lump crabmeat, picked over for shell fragments