Cioppino
Ingredients
- 1 lb. large shell-on shrimp
- 2 medium yellow onions
- 1 large bulb fennel, plus 1/4 cup fennel fronds, chopped
- 4 tbsp. olive oil, divided, plus more for serving
- 2 tbsp. tomato paste
- 1/2 c. flat-leaf parsley leaves, chopped, stems reserved
- 2 bay leaves, divided
- Kosher salt
- 4 cloves garlic, finely chopped
- 3/4 c. dry white wine
- 1 8-oz. bottle clam juice
- 1 28-oz. can whole peeled tomatoes, pulsed with immersion blender until crushed
- 24 littleneck clams, scrubbed and soaked to purge sand
- 1 lb. skinless cod fillet, cut into 1 1/4-inch pieces
- Lemon wedges, for serving
- Sourdough bread, toasted, for serving
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