Cioppino med räkor och musslor (San Franciscos sjömatssoppa)

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1. 1
   Heat ¼ cup extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium. Add 1 medium onion, finely chopped, 1 small fennel bulb, thinly sliced, 1 celery stalk, finely chopped, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper. Cook, stirring occasionally, until vegetables are softened, 6–8 minutes. Add 2 garlic cloves, finely chopped, and ½ tsp. crushed red pepper flakes. Cook, stirring constantly, until garlic is golden and fragrant, 1–2 minutes.
2. 2
   Reduce heat to medium-low and add 8 oz. cleaned squid, bodies sliced into ½"-thick rings, tentacles halved lengthwise if large. Cook, stirring occasionally, until squid are opaque and tender and released juices have reduced, 15–20 minutes. Add 1 Tbsp. tomato paste and 1 tsp. dried oregano and cook, stirring, 1 minute.
3. 3
   Pour in 1 cup dry white wine; increase heat to medium-high and bring to a simmer. Cook until liquid is reduced by half, 5–7 minutes. Add 2 bay leaves, one 15-oz. can crushed tomatoes, one 8-oz. bottle clam juice, and 1½ cups Fish Stock, seafood stock, or low-sodium vegetable broth and bring to a boil. Stir, then reduce heat so stew is at a simmer. Cover and simmer 30 minutes to let flavors come together.
4. 4
   Meanwhile, fill a large bowl with water and stir in a handful of kosher salt. Add 1 lb. small clams (such as littleneck), scrubbed. Let sit 15 minutes to allow them to expel any grit. Drain clams and rinse. Fill bowl with fresh water and add another handful of kosher salt; let soak 15 minutes. Drain and rinse again; set aside.
5. 5
   Remove bay leaves from stew and discard. Increase heat to medium. Add reserved clams, cover pot, and cook 3 minutes. Uncover and stir in 1 lb. mussels, scrubbed, debearded. Arrange 8 oz. skinless, boneless flaky white fish (such as bass, halibut, hake, or cod), cut into 1" pieces, on top, cover pot, and simmer until clams and mussels open and fish is firm and opaque, about 4 minutes. Remove cioppino from heat. Stir in 1 lb. medium shrimp, peeled, deveined, tails left on, and 3 Tbsp. chopped parsley (shrimp will cook in residual heat). Do ahead: Soup base (without clams, mussels, fish, shrimp, and parsley) can be made 1 day ahead. Let cool; cover and chill. Reheat before adding remaining seafood and parsley.
6. 6
   While cioppino simmers, mix 4 Tbsp. unsalted butter, room temperature, 1 Tbsp. chopped parsley, ½ tsp. finely grated lemon zest, and a pinch of kosher salt in a small bowl. Taste gremolata butter and season with more salt if needed.
7. 7
   Heat broiler. Arrange 1 baguette, sliced, on a rimmed baking sheet and toast bread, turning halfway through, until light golden, about 4 minutes. Rub cut sides of 1 garlic clove, halved, over toasts.
8. 8
   Spread gremolata butter over toasts. Ladle cioppino into shallow bowls and serve with toasts. Editor’s note: This cioppino recipe was first printed online in August 2014; it has been updated for style. Head this way for more of our best soup recipes →