Cioppino (San Francisco Seafood Stew)

subheading: For the Seafood Stock:

2 tablespoons (30ml) extra-virgin olive oil

1 medium yellow onion (8 ounces; 227g), diced (about 2 cups)

1 medium head fennel (9 ounces; 255g), trimmed of fronds and stalks (fronds reserved), then roughly diced (about 1 ½ cups)

2 large celery ribs (about 3 ½ ounces; 100g each), diced (about 1 cup)

4 medium cloves garlic (20g), smashed

¼ cup (65g) tomato paste

6 blue crabs, rinsed (optional)

2 ½ ounces reserved shrimp shells (see below)

1 cup (240ml) dry white wine

2 ½ pounds (1.1kg) non-oily white fish heads and/or bone cages, such as snapper, bass, or halibut, washed well

Four 8-fluid ounce (240ml) bottles clam juice

3 sprigs flat-leaf parsley

2 dried bay leaves

10 whole black peppercorns

subheading: For the Roasted Red Pepper Salsa:

2 red bell peppers (6 ounces; 170g)

¼ cup (60ml) extra-virgin olive oil

1 tablespoon (15ml) fresh lemon juice

1 tablespoon (15ml) chile paste, such as Calabrian chile paste, sambal oelek, or sriracha

¼ cup minced fresh herbs, such as flat-leaf parsley leaves and tender stems and reserved fennel fronds (¾ ounce; 20g)

¾ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

subheading: For the Cioppino:

¼ cup (60ml) extra-virgin olive oil

1 medium yellow onion (8 ounces; 227g), finely diced (1 ½ cups)

1 medium head fennel (9 ounces; 255g), trimmed of fronds and stalks (fronds reserved), finely diced (1 ½ cups)

6 medium cloves garlic (30g), minced

¼ teaspoon red pepper flakes

2 teaspoons (10g) chile paste, such as Calabrian chile paste, sambal oelek, or sriracha (optional)

4 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume

One 28-ounce (794g) can whole peeled tomatoes, tomatoes crushed well by hand or a potato masher

2 ½ quarts (1.9L) Seafood Stock (recipe above)

¾ pound (340g) cleaned squid bodies and tentacles, bodies cut crosswise into ½-inch rings

2 pounds mussels (about 36 mussels; 900g), de-bearded and rinsed

1 dozen littleneck clams, purged

1 pound (454g) halibut or other firm white-fleshed fish, cut into 2-ounce portions

¾ pound (340g) shrimp, shelled and deveined (shells reserved for seafood stock, above)

8 ounces (227g) jumbo crabmeat (optional)

Sourdough bread slices, toasted, rubbed with garlic, and drizzled with extra-virgin olive oil, for serving

Directions at seriouseats.com

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