Cioppino (Seafood Tomato Stew) Recipe by Tasty

Ingredients

• 4 tablespoons unsalted butter, divided
• 1 cup extra virgin olive oil, divided
• 2 large carrots, peeled, trimmed, and minced
• 1 leek, white part only, trimmed, cleaned, and minced
• 1 large yellow onion, minced
• 1 red bell pepper, cored, seeded, and minced
• 1 small fennel bulb, trimmed, and minced
• 1 green bell pepper, cored, seeded, and minced
• 2 celeries, minced
• 4 cloves garlic, finely chopped
• 3 cloves garlic, crushed
• salt, to taste
• freshly cracked pepper, to taste
• 6 oz tomato paste
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon cayenne
• 2 cups dry white wine, divided
• 4 cups fish stock
• 15 oz crushed italian tomato, 2 cans
• 3 bay leaves
• ½ lb sea scallop
• ½ lb shrimp, peeled and deveined
• ½ lb squid, sliced
• ½ lb halibut fillet, cut into large pieces
• ½ lb manila clam, scrubbed
• ½ lb mussel, scrubbed
• sourdough bread, grilled, for serving
• ½ bunch fresh parsley, chopped, for garnish