Cioppino with Fennel and Saffron

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, thinly sliced
• 1 fennel bulb (about 12 ounces) core removed, thinly sliced
• ½ cup white wine
• 1 cup bottled clam juice or fish stock
• ½ cup boiling water
• 5 strands saffron
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon Calabrian chile paste
• Kosher salt, to taste
• 1 bay leaf
• 1 teaspoon ground fennel
• 1 teaspoon fennel pollen
• ½ teaspoon crushed red pepper
• 1 fresh or frozen Dungeness or yellow crab, cleaned and cut into quarters (thawed if frozen)
• 1 pound peeled and deveined shrimp
• ½ pound mild white fish fillet, skinned cut into 4 pieces
• ½ pound clams and/or mussels, scrubbed, mussels de-bearded
• Grilled sourdough bread slices
• 1 garlic clove, peeled
• Olive oil
• Juice of 1 lemon
• Chopped flat-leaf parsley

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