Monterey Bay Cioppino

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large onion, halved and sliced thin
• 3 garlic cloves, sliced thin
• ¾ teaspoon salt
• 1 (15-ounce) can tomato sauce
• 1 cup canned tomato puree
• ½ cup chopped fresh basil
• 1 tablespoon packed light brown sugar
• 1 ½ teaspoons Worcestershire sauce
• ¼ teaspoon ground cinnamon
• 1 ½ pounds skinless sea bass fillets, 1 to 1 1/2 inches thick, cut into 1 1/2-inch pieces
• 12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
• 12 ounces large scallops, tendons removed, cut in half horizontally
• Salt
• pepper
• 1 pound mussels, scrubbed and debearded
• ¼ cup dry sherry
• 3 garlic cloves, minced
• 1 teaspoon Worcestershire sauce
• ½ teaspoon saffron threads, crumbled
• 8 to 12 ounces of shrimp stock
• 1 (12-inch) baguette, sliced and toasted
• Lemon wedges