Cioppino

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1. 1
   Heat oil in a large stockpot over medium heat; add fennel, onion, garlic, crushed red pepper flakes and salt. Cook until aromatic and soft, 6-8 minutes.
2. 2
   Add tomato paste and cook until the paste begins to caramelize. You can tell this is happening by the color changing slightly darker (to a brick red) and no longer sticking to the pan, about 3 minutes.
3. 3
   Add the white wine and bring to a simmer, 1 minute. Add tomatoes, 2 cups water and bay leaves. Simmer, covered on low for 20-25 minutes, until the flavors meld. Add more water as needed for your desired thickness.
4. 4
   Add clams and mussels; cover and cook, 5 to 6 minutes. Add the shrimp and white fish; cover and cook until the clams and mussels open fully, the shrimp turn pink and the fish is opaque and cooked through, another 8 to 10 minutes, flipping halfway. Discard bay leaves and any unopened clams.
5. 5
   Garnish with parsley or fennel fronds and serve.