Cioppino

Ingredients

• 1 cup extra-virgin olive oil, divided
• 16 Tbsp. unsalted butter, divided
• 1 medium yellow onion, finely chopped
• 2 medium carrots, peeled and finely chopped
• 1 medium green bell pepper, cored, seeded, and finely chopped
• 1 celery stalk, finely chopped
• 1 medium leek, white part only, trimmed, cleaned, and finely chopped
• ½ small fennel bulb, trimmed and finely chopped
• Two 28-oz. cans crushed Italian tomatoes
• 2 Tbsp. tomato paste
• 4 bay leaves
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 2 pinches cayenne pepper
• 1–2 cups all-purpose flour
• 1½ lb. halibut fillets, cut into large pieces
• 16 sea scallops
• 16 large raw shrimp, peeled and deveined
• ½ lb. raw bay shrimp, if available, or smallest shrimp available, peeled
• 2 garlic cloves, finely chopped
• 12 oz. crabmeat, preferably Dungeness
• 2 cups dry white wine
• 16 Manila clams, scrubbed
• ½ bunch parsley, chopped
• Kosher salt and freshly ground black pepper
• Toasted sourdough bread, for serving (optional)

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