1

Heat olive oil in a large soup pot over medium heat. Add onion and fennel seeds and cook until golden brown, about 15 minutes. Add garlic, salt and pepper to taste and cook 2 minutes more. Stir in tomato paste and cook for 1 minute. Stir in ¼ cup of the wine and simmer until reduced to a glaze. Add the remaining ¼ cup wine and reduce by half. Crush the tomatoes through your fingers into the pot; stir in their juices, the clam juice, the water and bay leaf, cover and simmer 30 minutes. (The cioppino may be prepared up to this point and refrigerated overnight in a tightly sealed container).

2

Adjust heat so that the cioppino simmers briskly. Stir in the basil and monkfish, cover and cook 5 minutes. Add crab and cook 1 minute; finally add the squid and cook until just firm, about 2 minutes. Remove bay leaf. Transfer the cioppino to a large bowl, scatter the parsley on top, and serve.