Cioppino

Ingredients

• ¼ cup extra-virgin olive oil, (divided)
• ¼ cup unsalted butter, (divided)
• 1 cup chopped yellow onion
• ¼ cup chopped celery
• 1 medium carrot, (peeled and diced)
• ½ cup chopped leek (whites only)
• ¼ cup chopped fennel bulb
• 3 cloves garlic, (chopped)
• 1 tablespoon tomato paste
• 1 cup dry white wine
• 1 (28-ounce) can crushed tomatoes
• 3 cups seafood stock
• ½ teaspoon chopped fresh oregano
• 2 bay leaves
• Kosher salt, (as needed)
• Freshly ground black pepper, (as needed)
• ½ pound scallops, (side-muscle removed)
• ¾ pound jumbo 21/25 shrimp, ( peeled and deveined)
• ½ pound halibut, (cut into 1-inch pieces)
• ½ pound swordfish, (cut into 1-inch pieces)
• ½ pound littleneck clams, (scrubbed)
• ½ pound mussels, (scrubbed and debearded)
• 4 snow crab claws, (cooked)
• 1 tablespoon fennel fronds
• Sourdough bread, (warmed and sliced for serving)

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