Make-Ahead Cioppino - SippitySup

Ingredients

• 2 tablespoons olive oil
• 1 onion (peeled and diced)
• 1 thinly sliced fennel bulb (about 1 cup)
• 1 large leek (white and light green parts halved lengthwise and sliced into half-moons, rinsed)
• 1 red bell pepper (seeded and diced)
• 4 cloves garlic (peeled and minced)
• 2 bay leaves
• 2 teaspoons dried oregano
• 1 teaspoon crushed red pepper flakes (or more to taste)
• 2 teaspoons fresh thyme leaves
• kosher salt and ground black pepper (as needed for seasoning)
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 2 cups clam juice
• 2 (28 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon red wine vinegar
• 1–2 teaspoons red Tabasco sauce (to taste)
• 2 pounds local thick-fleshed skinless fresh raw fish (such as a mixture of mahi mahi, salmon, halibut, and cod), cut into 2‑inch chunks
• 1 pound fresh raw shrimp (peeled and deveined)
• 1 pound bay scallops, or squid cut into 1‑inch rings
• 1 pound fresh raw clams and/or mussels (in shell) optional
• 6–8 steamed, cracked king crab legs (1 per person) optional
• chopped parsley (to taste)
• grated Parmesan cheese (as needed for serving) optional
• crusty bread (as needed)