Cioppino

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 tsp of red pepper flakes, and saute 2 mins. Stir in the tomato puree. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavours blend, about 30 mins.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 mins.

Add the prawns and fish. Simmer gently until the fish and prawns are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Remove bay leaf. Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve.