Cioppino

INGREDIENTS

• 1 teaspoon fennel seeds
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 small (or 1/2 large) fennel bulb, finely chopped
• 4 garlic cloves, coarsely chopped
• 3 bay leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
• 1 1/2 cups dry white wine
• 1 8-ounce bottle clam juice
• 1 pound skinless fillets haddock or U.S. Pacific cod, cut into 1" pieces
• 1 pound mussels, scrubbed, debearded
• 1 pound large uncooked shrimp, peeled and deveined, or frozen king crab legs, thawed
• 1 pound cleaned squid, thawed if frozen, bodies cut into 1/2" rings, tentacles left whole
• Country-style bread