Cioppino

Mmmm. I love cioppino.  I made this recipe by adding or subtracting ingredients from several sources. I hope you enjoy it.
½ while or yellow onion, chopped
2 medium garlic cloves, minced
½ bulb fennel, chopped
½ green bell pepper, chopped
8 to 10 small potatoes, cut into bite size chunks (optional)
1 tsp dried oregano
1 tsp red pepper flakes
2 bay leaves
1 tsp salt
½ tsp freshly ground black pepper
1 tsp olive oil
2 T tomato paste
1 cup wine or broth for deglazing
1 28 oz can whole plum tomatoes
1 bottle of clam juice or shrimp broth; see note
Approx. 1 cup chicken broth, depending on thickness of broth
1 lb mussels or clams
1 lb shrimp or crab or both
1 lb skinless while fish cut into 1 inch chunks
¼ cup finely chopped fresh flat leaved parsley
3 T finely chopped fresh basil

Sour dough bread for serving

1. Cook onions, fennel, garlic, potatoes if using, bay leaf, oregano, pepper flakes, salt and pepper in oil in a heavy 8 quarts pan over medium heat, stirring, about 5 minutes. Add green bell pepper and tomato paste and cook, stirring for 1 minute. Add deglazing liquid and boil until reduced by half. Add tomatoes with their juices, clam juice, and broth. Simmer 30 minutes, Season with salt and pepper.
2. Add mussels or clams and simmer until open. Transfer open bivalves to a bowl with tongs or a slotted spoon.
3. Lightly season fish and shrimp with salt and pepper, and add to stew. Simmer, covered until cooked through, about 5 minutes.
4. Discard bay leaves and return bivalves to pan, simmer until they are warm. Stir in parsley and basil.
5. Serve with warm sour dough bread.

 
Note: Clam juice can be replaced with shrimp broth: remove shells from shrimp as you are cleaning them. Place the shells in a dry pan over medium heat, cooking and stirring until they are pink and fragrant. Add 2 cups water and simmer 20 minutes. Strain out shells.