Tomato-Rich Fish Stew

Ingredients

• 3 1/2 ounces sun-dried tomatoes
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 2 (8 ounce) bottles clam juice
• 2 (14 ounce) cans diced tomatoes (no salt added)
• 1 cup dry red wine (or substitute broth or tomato juice)
• 4 garlic cloves, crushed
• 4 tablespoons fresh herbs (such as thyme, rosemary or basil)
• 2 bay leaves
• 1/2 cup kalamata olives, sliced
• 1 (15 ounce) can navy beans, drained and rinsed
• 1 pound firm fish (grouper, tilapia or tuna), cut in 2- to 3-inch chunks
• 2 teaspoons fennel seeds, lightly crushed
• 1 pinch Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese