Cioppino Fish Stew

Ingredients

• ½ cup olive oil ( plus more as needed)
• 4 teaspoons minced garlic
• 1 tablespoon fresh thyme leaves, minced
• 2 teaspoons fresh minced oregano leaves
• ½ teaspoon red pepper flakes
• 2 leeks (white and pale green parts, chopped, washed, dried & roughly chopped)
• 2 teaspoons kosher salt (plus more as needed0
• ½ teaspoon black pepper (plus more as needed)
• 1 fennel bulb (cored, trimmed peeled, trimmed, and thinly sliced)
• 1 green bell pepper (cored, seeded & chopped)
• 1 stalk celery (roughly chopped)
• 1 carrot (roughly chopped)
• 2 tablespoons tomato paste
• 3 cups dry white wine
• 1 bay leaf
• 1 (28 oz) can diced tomatoes
• 2 cups clam juice
• 1 tablespoon worcestershire sauce
• ½ pound firm white fish (cut into bite-size pieces)
• ½ pound salmon ( cut into bite-size pieces)
• 8 ounces large shrimp (peeled & deveined)
• 18 clams
• 8 ounces scallops (cut into ½‑inch pieces)
• 8 ounces calamri rings
• ¼ cup chopped parsley
• 2 tablespoons chopped fresh basil leaves