Cioppino

Ingredients

1/2 cup olive oil, divided

1 large onion, coarsely chopped (about 2 1/2 cups)

1 medium fennel bulb, trimmed and thinly sliced

4 cloves garlic, minced

2 1/2 teaspoons fresh thyme leaves

2 teaspoons dried oregano

1/2 teaspoon crushed red-pepper flakes

1 dried bay leaf

Pinch of saffron

1 (28-ounce) can whole tomatoes with juice, crushed

1 1/4 cups dry white wine

1 cup bottled clam juice

1 pound cockles or Manila clams, scrubbed well

1 pound mussels, scrubbed well and debearded

1 pound skinless firm white fish fillets, such as halibut, cut into 1 1/2-inch pieces

1 1/4 pounds large shrimp, peeled and deveined

Coarse salt and freshly ground pepper

1/2 cup loosely packed flat-leaf parsley leaves

3 (2-inch) pieces orange zest, coarsely chopped

1/4 cup freshly squeezed orange juice

2 tablespoons capers, rinsed

Grilled bread, for serving

Preparation

Heat 1/4 cup olive oil in a low, wide stockpot over medium heat. Add onion, fennel, and garlic. Cook until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, bay leaf, and saffron.

Add tomatoes and their liquid, wine, clam juice, and 1 1/4 cups water, and bring to a simmer.

Add clams and mussels; cover, simmering until shells open, 3 to 5 minutes. Season fish and shrimp with salt and pepper, and add to the pot. Cover, and simmer until fish is opaque and shrimp turn pink and begin to curl, 2 to 3 minutes.

In a small food processor, combine parsley, orange zest, orange juice, capers, and remaining 1/4 cup olive oil; process until smooth.

Remove pot from heat. Taste and adjust for seasoning. Serve with a dollop of the parsley mixture and the grilled bread.