Cioppino With Shrimp & Clams (San Francisco Seafood Stew)

• ¼ cup extra-virgin olive oil ↔ Sustituir
• 1 medium onion, finely chopped ↔ Sustituir
• 1 small fennel bulb, thinly sliced ↔ Sustituir
• 1 celery stalk, finely chopped ↔ Sustituir
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more ↔ Sustituir
• ¼ tsp. freshly ground black pepper ↔ Sustituir
• 2 garlic cloves, finely chopped ↔ Sustituir
• ½ tsp. crushed red pepper flakes ↔ Sustituir
• 8 oz. cleaned squid, bodies sliced into ½"-thick rings, tentacles halved lengthwise if large ↔ Sustituir
• 1 Tbsp. tomato paste ↔ Sustituir
• 1 tsp. dried oregano ↔ Sustituir
• 1 cup dry white wine ↔ Sustituir
• 2 bay leaves ↔ Sustituir
• 1 (15-oz.) can crushed tomatoes ↔ Sustituir
• 1 (8-oz.) bottle clam juice ↔ Sustituir
• 1½ cups Fish Stock, seafood stock, or low-sodium vegetable broth ↔ Sustituir
• 1 lb. small clams (such as littleneck), scrubbed ↔ Sustituir
• 3 Tbsp. chopped parsley ↔ Sustituir
• 1 lb. mussels, scrubbed, debearded ↔ Sustituir
• 8 oz. skinless, boneless flaky white fish (such as bass, halibut, hake, or cod), cut into 1" pieces ↔ Sustituir
• 1 lb. medium shrimp, peeled, deveined, tails left on ↔ Sustituir
• 4 Tbsp. unsalted butter, room temperature ↔ Sustituir
• 1 Tbsp. chopped parsley ↔ Sustituir
• ½ tsp. finely grated lemon zest ↔ Sustituir
• Kosher salt ↔ Sustituir
• 1 baguette, sliced ↔ Sustituir
• 1 garlic clove, halved ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

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