TUSCAN-INSPIRED FISH STEW

1 tsp fennel seeds • 2 tbsp Essential Olive Oil • 1 large onion, finely chopped • 3 cloves garlic, crushed • 200ml white wine • 400g can Cirio Polpa Tuscan Chopped Tomatoes • 500ml fresh Cooks’ Ingredients Fish or Vegetable Stock • 2 x 200g packs cooked Scottish mussels • 300g pack frozen squid rings, defrosted • 200g Essential Hake Fillets, each cut into 4 quarters • Chopped flat leaf parsley, lemon wedges and crusty bread, to serve