Cioppino

Heat the oil in a very large pot over medium heat. Add fennel, onion, shallots and salt. Saute until the onion is translucent (10 minutes). Add garlic and ¾ tsp of red pepper flakes; saute 2 minutes. Stir in tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add clams and mussels to the cooking liquid. Cover and cook until clams and mussels begin to open, about 5 minutes. Add shrimp, scallops and the fish. Simmer gently until the fish and shrimp are just cooked through and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Remove bay leaf. Season the soup, to taste, with more salt and if desired, red pepper flakes. Ladle the soup into bowls and serve.