Cioppino or Italian Zuppa di Pesce - edible Southeastern Massachusetts

Ingredients

• 1 large bulb fresh fennel, cleaned
• 1 Vidalia onion
• 6 large garlic cloves
• ¼ cup extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon hot red pepper flakes, to taste|
• ½ teaspoon black pepper
• 2 tablespoon tomato paste
• 1½ cups dry red wine
• 28 oz can tomato puree
• 2 envelopes St. Ours Clam Broth (dissolved in 2 cups hot water)
• 2 bay leaves
• 1 tsp salt, to taste
• 1 lb mussels cleaned
• 1 lb cod/white fish, cut 2” squares
• 1 lb large shrimp peeled, deveined
• ½ lb fresh lobster meat shelled
• ½ lb fresh sea scallops
• Shredded fresh basil leaves