Nor Cal cioppino

600g diced yellow onions

130g thinly sliced fennel

90g chopped red pepper

30g minced garlic

115g tomato puree

360ml red wine

1.4kg tomato sauce (recommended: San Marzano)

120ml clam juice

60ml lemon, juice

1 litre water

2 bay leaves

2 tbsp red chilli flakes

1 tbsp dried oregano

1 tbsp dried basil

2 tbsp salt

1 tbsp freshly cracked black pepper

30ml Sambuca liqueur

1.8kg Dungeness crab, whole, cooked, cleaned, cracked and broken into 4 pieces

900g littleneck clams, cleaned and scrubbed

900g firm white fish, like cod or halibut, cut into 5cm (2 in) pieces

900g prawns, shell on, deveined

60g coarsely chopped Italian parsley leaves

Fresh bread, for serving