Seafood Soup with Fennel "Cioppino"

Ingredients:

• 700g assorted firm fish fillets, such as halibut or salmon, cut into 5cm pieces.
• 450 g Manila clams, brushed
• 450 g of mussels, washed with a brush and de-bearded
• 450 g raw large shrimp, peeled and deveined
• 3 tbsp. l. olive oil
• 1 large fennel root, thinly sliced
• 1 onion, chopped
• 3 large shallots, chopped
• 2 teaspoons of salt
• 4 large cloves garlic, finely chopped
• 3/4 tsp crushed red pepper flakes, plus more to taste
• 1/4 cup tomato paste
• 1 can (800 g) of canned tomatoes in their own juice, diced
• 1.5 cups dry white wine
• 5 cups of fish broth
• 1 bay leaf

Preparation:

1. In a very large saucepan, heat the olive oil over medium heat. Add the fennel, onion, shallot, and salt and sauté until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon red pepper flakes and sauté for another 2 minutes. Add the tomato paste. Add the tomatoes with their juices, wine, fish stock, and bay leaf. Cover and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the flavors meld, about 30 minutes.
2. Add the clams and mussels to the cooking liquid. Cover and cook until the shells begin to open, about 5 minutes. Add the shrimp and fish. Simmer over low heat, stirring gently, until the fish and shrimp are cooked through and the clams are fully opened, about 5 more minutes (discard any unopened clams and mussels). Season with salt and pepper to taste.
3. Ladle the soup into bowls and serve.