Fish and Bell Pepper Casserole (Cacciucco alla livornese)

Ingredients

• • 2 red bell peppers, cut into thin strips
  • 1 onion, thinly sliced
  • 1 clove garlic, chopped
  • 45 ml (3 tablespoons) olive oil
  • 1 ml (¼ teaspoon) crushed fennel seeds
  • 0.5 ml (1/8 teaspoon) crushed red pepper flakes
  • 125 ml (½ cup) white wine
  • 125 ml (½ cup) chicken broth
  • 15 ml (1 tablespoon) tomato paste
  • 2 ripe tomatoes, diced
  • 375 g (¾ lb) fresh cod
  • 1 bag 454 g (1 lb) frozen cooked seafood mix, thawed
  • 4 slices country bread, toasted
  • Salt and pepper