Cioppino Seafood Stew With Gremolata Toasts

Ingredients

• ¼ cup extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 small fennel bulb, thinly sliced
• 1 celery stalk, finely chopped
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
• ¼ tsp. freshly ground black pepper
• 2 garlic cloves, finely chopped
• ½ tsp. crushed red pepper flakes
• 8 oz. cleaned squid, bodies sliced into ½"-thick rings, tentacles halved lengthwise if large
• 1 Tbsp. tomato paste
• 1 tsp. dried oregano
• 1 cup dry white wine
• 2 bay leaves
• 1 (15-oz.) can crushed tomatoes
• 1 (8-oz.) bottle clam juice
• 1½ cups Fish Stock, seafood stock, or low-sodium vegetable broth
• 1 lb. small clams (such as littleneck), scrubbed
• 3 Tbsp. chopped parsley
• 1 lb. mussels, scrubbed, debearded
• 8 oz. skinless, boneless flaky white fish (such as bass, halibut, hake, or cod), cut into 1" pieces
• 1 lb. medium shrimp, peeled, deveined, tails left on
• 4 Tbsp. unsalted butter, room temperature
• 1 Tbsp. chopped parsley
• ½ tsp. finely grated lemon zest
• Kosher salt
• 1 baguette, sliced
• 1 garlic clove, halved

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