Cioppino

Ingredients

• 1 1/2 tablespoons Extra-virgin olive oil
• 1/2 Large fennel bulb, thinly sliced
• 1/2 Medium yellow onion, diced
• 1 Large shallot, chopped
• 2 Large garlic cloves, minced
• 2 tablespoons Tomato paste
• 14 ounces Canned, diced tomatoes in juice
• 1 teaspoon Kosher salt
• 1/2 teaspoon Dried red pepper flakes
• 3/4 cup Dry white wine (chardonnay)
• 1 1/2 cups Bottled clam juice
• 1 cup Water
• 1 Bay leaf
• 1/2 pound Clams, scrubbed
• 1/2 pound Mussels, scrubbed and debearded
• 1/2 pound Uncooked large shrimp, peeled and deveined
• 1/2 pound Assorted firm-fleshed white fish fillets, like halibut or cod, cut into large cubes
• 1/4 pound Crab meat (refrigerated, canned is okay)
• 1/4 bunch Flat-leaf Italian parsley, chopped
• 1 Lemon, cut into wedges

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