Serves 4

1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 clove garlic, chopped
¼ cup white wine
½ lb. Little Neck clams
¼ lb. mussels, scrubbed
2 quarts Cioppino Sauce, recipe follows
2 dashes Worcestershire Sauce
¼ lb. cooked crab meat instead)
¼ pound medium shrimp (shell-on if possible for more flavor)
¼ lb. squid tubes, cut in rings
½ lb. firm-fleshed white fish fillets (e.g., Pacific Cod), cut in 2-inch cubes
? lb bay scallops

Cioppino Sauce
2 Tbsp. olive oil
½ large or 1 medium onion, halved and thinly sliced
1 medium fennel bulb, halved, core removed, and thinly sliced
4 cloves garlic, chopped
2 bay leaves
¼ cup chopped parsley
2 Tbsp. chopped sweet basil
2 sprigs of fresh thyme
1 (14.5-ounce) can peeled tomatoes, crushed by hand
1 (15-ounce) can tomato sauce
2 (8-ounce) bottles clam juice (16 ounce total)
Dash Worcestershire sauce
½ Tbsp. brown sugar
Black pepper, to taste
Crushed red pepper, to taste
Kosher salt, to taste

First we make the Cioppino Sauce. Heat the olive oil in a large saucepan over medium heat. Add the onions and fennel bulbs and sauté until translucent. Add the garlic, bay leaves, parsley, basil and thyme, and cook, stirring, just to warm the garlic. Do not let it brown. Stir in the crushed tomatoes, tomato puree, clam juice, Worcestershire sauce, brown sugar, black and red peppers, and salt to taste. Bring to boil and skim off the scum and fat. Reduce heat to low-medium and simmer uncovered for about 45-60 minutes, stirring occasionally, until thickened.

To make Cioppino, put the olive oil, butter, and garlic in a large pot over medium heat, and cook, stirring, until the garlic is fragrant, but not brown. Add the wine and the clams, and cover. Turn the heat up to medium-high and steam until the clams start to open, about 3-5 minutes. Add the mussels, cover and steam until the just start to open, about 2 minutes. Stir in some cioppino sauce, the Worcestershire sauce and bring to a simmer. Add the shrimp, and simmer for about 5 minutes. Add the fish, squid, scallops, and cooked crab meat. Gently stir in the rest of cioppino sauce and simmer until they are all just cooked through, about 5 minutes. Do not overcook. Serve in large bowls, shells included. Sprinkle with minced parsley. Serve with crusty French baguette. Enjoy!