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Turn on broiler. In an oven proof skillet, sauté the onion,
fennel, and garlic in 2-3 tbsp olive oil until soft and translucent.
Add in the wine, saffron, parsley and crushed red pepper. Let
this simmer for 15-20 minutes over low heat. Add in sherry,
stock, zest, and juice.
Turn off heat on stove, and add in fish, shrimp,crab claws, and tomatoes.
Put under broiler on the middle rack for 4-5 minutes. Watch
carefully. Take out of oven, and turn seafood, being sure to
baste each piece. Put back under broiler for 2-3 minutes.
Serve with hot French bread.
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