Cioppino: San Francisco's seafood stew | Faraway Worlds

Ingredients

• 2 tbsp olive oil
• 2 shallots, minced
• 2 cloves garlic, thinly sliced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• salt
• freshly-ground black pepper
• 1 1/2 cups dry white wine
• 1 large can (800 g) crushed tomatoes
• 2 cups water
• 2 cups seafood stock or vegetable stock
• 150 g dried penne pasta
• 2 bay leaves
• 12 littleneck clams, scubbed
• 12 mussels, scrubbed
• 450 g shrimp, peeled and deveined
• 450 g white fish, skin removed and cut into 1 inch pieces
• 1 baguette