Cioppino Seafood Stew With Gremolata Toasts

Ingredients

• 3 garlic cloves, divided
• 2 tablespoons extra-virgin olive oil
• ¾ cup finely chopped onion
• ½ cup packed sliced fennel
• ¼ cup finely chopped celery
• 1 teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper, divided
• ½ teaspoon red-pepper flakes
• ½ pound cleaned squid, bodies sliced into ½-inch rings, tentacles halved lengthwise if large
• ½ tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 cup dry white wine
• 1 15-ounce can crushed tomatoes
• 2 bay leaves
• 1 8-ounce bottle clam juice
• 1½ cups seafood stock or vegetable broth
• ½ stick (4 tablespoons) unsalted butter, room temperature
• 3 tablespoons chopped flat-leaf parsley, divided
• ½ teaspoon lemon zest
• 1 baguette, sliced and toasted
• 1 pound littleneck clams, soaked in water for 1 hour
• ½ pound medium tail-on shrimp, peeled and deveined
• 1 pound mussels, scrubbed and de-bearded
• ½ pound skinless flaky white fish such as bass, halibut, hake, or cod, cut into 1-inch pieces

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