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Prep the fennel by slicing the root end and stems off. Remove the outer layer if wilted or bruised. Cut in half lengthwise, and then again through the center so you end up with quarters. Slice it crosswise into thin strips. Reserve the fennel fronds for garnish.
In a large stockpot, add a splash of olive oil and brown the venison sausage over high heat. Remove and set aside.
Reduce the heat to medium, then add another splash of oil and sauté the sliced shallots. Allow them to cook, stirring occasionally, until soft. Add the fennel slices and cook for an additional few minutes. Stir in the garlic and cook until fragrant, or about one minute.
Deglaze the pot with the white wine, scraping up any bits from the bottom. Bring the wine to a simmer and cook for 2-3 minutes to let the alcohol burn off. Pour the canned tomatoes and clam juice into the pot. Sprinkle in the crushed red pepper, oregano and return the sausage. Stir the stew well and then taste, adding salt or pepper if needed.
When the stew comes back to a simmer, use tongs to gently drop the fish fillets into the pot, pushing them down so that they submerge in the liquids. Avoid stirring so that you don’t break the fillets up too much. Let the fish gently poach in the stew until the fillets begin to flake apart (about 6-8 minutes).
Serve with reserved fennel fronds and basil.