Cioppino With Shrimp & Clams (San Francisco Seafood Stew)

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

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