Cioppino recipe

Cioppino (Seafood Stew) Ingredients: 3 tablespoons olive oil 1 large fennel bulb, thinly sliced 1 onion, chopped 3 large shallots, chopped 2 teaspoons salt 4 large garlic cloves, finely chopped ¾ teaspoon dried crushed red pepper flakes (plus more to taste) ¼ cup tomato paste 1 (28-ounce) can diced tomatoes in juice 1 ½ cups dry white wine 5 cups fish stock 1 bay leaf 1 pound Manila clams, scrubbed 1 pound mussels, scrubbed and debearded 1 pound uncooked large shrimp, peeled and deveined 1 ½ pounds assorted firm-fleshed fish fillets (such as halibut or salmon), cut into 2-inch chunks Instructions: