Cioppino
Ingredients
- 0.25 c. extra-virgin olive oil
- 1 bulb fennel, chopped, fronds reserved
- 2 shallots, minced
- 2 garlic cloves, thinly sliced
- 1 tsp. dried oregano
- 0.5 tsp. red pepper flakes
- 1.5 c. dry white wine
- 1 (28-oz.) can crushed tomatoes
- 1 (8-oz.) bottle clam juice
- 2 c. water
- 2 dried bay leaves
- 1 2"-thick strip orange zest (optional)
- 1 dozen littleneck clams, scrubbed
- 1 dozen mussels, scrubbed
- 1 lb. shrimp, peeled and deveined
- 1 lb. halibut, skin removed and cut into 1" pieces
- 0.25 c. freshly chopped parsley, for serving
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