Cioppino (Seafood Stew) | Savory

Ingredients

• 3 tbsp olive oil
• 1 fennel bulb, thinly sliced
• 1 large onion, chopped
• 4 cloves garlic, finely chopped
• 1/2 crushed red pepper
• 1 (28 oz) can crushed tomatoes
• 1 1/2 cups dry white wine
• 4 cups seafood or fish stock
• 1 bay leaf
• 1 lb littleneck or manila clams, scrubbed
• 1 lb mussels, scrubbed and debearded
• 1 (16 oz) bag peeled and deveined large raw shrimp, thawed
• 1 1/2 lbs cod fillets, cut into 2-inch chunks
• 3 tbsp chopped fresh parsley
• Sourdough bread, to serve