Cioppino With Fennel and Fresh Herbs | Oregonian Recipes

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 fennel bulb, cored and diced
• 3 cloves garlic, minced
• 1/2 cup chopped fresh parsley (divided)
• 3 teaspoons chopped fresh thyme (divided)
• 2 teaspoons chopped fresh oregano (divided)
• 1/2 teaspoon crushed red pepper flakes, or to taste
• 3/4 cup dry white wine
• 2 cups clam juice (see note)
• 1 bay leaf
• 1 28-ounce can diced tomatoes in juice
• 1 1/4 pounds firm white fish, cut into 1 1/2-inch pieces (such as cod, halibut, lingcod or snapper)
• 1 pound steamer clams (about 12; see note)
• 1 pound peeled and deveined raw shrimp (31- to 40-count size)
• Salt (optional)
• 1/4 cup chopped fresh basil