Californian Cioppino

A generous seafood spectacular of crab, clams, mussels, monkfish, calamari, shrimp, and tomatoes braised in a fennel perfumed stew, served with fresh crusty sourdough

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   Heat the oil and butter in a large pan over a medium heat and add the onions, leeks, celery, fennel, fennel seeds, garlic, bay leaf, oregano, thyme, white pepper, and saffron.
   Cook and stir until the onions and leeks are softened, add the tomatoes, fish stock or clam juice and wine bring it all to a boil, reduce the heat, cover, and simmer for 45 to 60 minutes.
   Season to taste with salt Worcester sauce and Tabasco sauce then add the mussels, clams, shrimp, and diced roasted pepper and bring back to the boil, cover, and simmer for 10 minutes.
   Add the crab and calamari, cover, and simmer for 5 to 10 minutes until the mussels and clams open, discarding any that do not open.
   Ladle into individual serving bowls top with the chopped parsley and serve hot in large shallow bowls alongside crusty sourdough bread, a mixed salad and a nice chilled white or rosé wine and don’t forget to also serve it with large bibs, crab shell crackers, an extra bowl for the shells, and finger bowls if you wish and enjoy!