Cioppino

For the Cioppino

• 1 Tbsp extra virgin olive oil
• 1 Tbsp butter unsalted
• 1 clove garlic (chopped)
• ¼ cup white wine (4 Tbsp)
• ½ lb clams little neck variety
• ¼ lb mussels
• 8 cups Cioppino sauce (2 QT; recipe follows)
• ¼ tsp Worcestershire sauce
• 1½ lb Dungeness crab (cooked, cleaned and cracked; to save time, you can use ¼ lb (113 g) cooked crab meat instead)
• ¼ lb Shrimp (shell-on if possible for more flavor)
• ¼ lb squid cut into rings, tubes
• ½ lb White fish fillets I used Pacific cod cut in 2-inch (5-cm) cubes, firm-fleshed
• 2 oz bay scallops

For the Cioppino Sauce

• 2 Tbsp extra virgin olive oil
• ½–1 onion (halved and thinly sliced)
• 1 fennel bulb (halved, core removed, and thinly sliced)
• 4 cloves garlic (chopped)
• 2 bay leaf
• 4 Tbsp parsley (chopped)
• 2 Tbsp basil (chopped)
• 2 prigs thyme fresh
• 1 can tomato 14.5 oz, 411 g; peeled, crushed by hand
• 1 can tomato sauce (15 oz, 425 g)
• 2 cups clam juice (2 bottles; 8 oz, 237 ml each)
• ⅛ tsp Worcestershire sauce
• ½ Tbsp brown sugar
• black pepper to taste, freshly ground
• crushed red pepper flakes (to taste)
• kosher salt to taste, Diamond Crystal brand