Heat the oil in a large sauce pot.
Add the fennel seeds and let saute for a minute until the aromas are released.
Add the onion, fennel, and jalapeno, seasoning with salt and pepper.
Saute for about 10 minutes, stirring occasionally.
Add the garlic and bay ;eaves, stirring to mix. Let saute for another few minutes, until the onion has gone clear.
Add the tomato paste, can of tomatoes, wine, and clam juice. Season with salt and pepper.
Bring to a boil, turn down heat and let simmer for 30 minutes, stirring occasionally.
Add the whole clams and let cook for 5 minutes.
Add the fish, gently stir, and let cook for another 5 minutes.
Add the surf clams and precooked shrimp, canned clams, season with salt and pepper, stir gently and let simmer until they have heated through.
Sprinkle with the chopped fennel fronds, stir and ladle into bowls.