Cioppino - Seafood Unchained

Ingredients

• 3 tablespoons olive oil
• 1 large fennel bulb, thinly sliced
• 1 onion, chopped
• 3 large shallots, chopped
• 1 medium leek, white portion rinsed and halved lengthwise then cut in 1 inch sections
• ½ sweet bell pepper, diced
• ½ tablespoons each Italian herbs, preferably mixed in cachet: oregano, thyme, tarragon, marjoram, savory
• 4 large garlic cloves, finely chopped
• 4-8 oz. sliced mushrooms
• 1 cup fresh basil leaves, chopped
• 1 pinch crushed red pepper flakes, or to taste
• ¼ cup tomato paste
• 28 oz. diced tomatoes in juice
• 1½ cups dry white wine
• 5 cups fish stock
• 1 teaspoon Red Boat fish sauce
• 1 teaspoon anchovies
• 1 bay leaf
• 12 littleneck or other saltwater clams, scrubbed
• 12 mussels, scrubbed, debearded
• 12 uncooked large shrimp, peeled and deveined
• ½ lb bay scallops
• ¼ lb squid; sliced crosswise
• 1 lb firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks (I used both)
• 1 cup Italian flat-leaf parsley, coarsely chopped