Cioppino

INGREDIENTS

• 2 olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, chopped
• 1 dried basil
• 1 dried oregano
• 1/2 crushed red pepper flakes
• 1 dry white wine
• 1 28-ounce can whole peeled tomatoes
• 2 8-ounce bottles clam juice
• 4 sprigs flat-leaf parsley
• 2 bay leaves
• Kosher salt, freshly ground pepper
• 1 medium shallot, finely chopped
• 2 garlic cloves, thinly sliced
• 2 any mix of mussels (debearded), clams, or cockles, scrubbed
• 1/4 dry white wine
• 1 firm skinless white fish fillets (such as sea bass), cut into 1-inch pieces
• 1 large shrimp, peeled, deveined, tails left intact
• 1/4 (1/2 stick) unsalted butter, cut into 1/2-inch cubes
• Flat-leaf parsley leaves (for serving)
• Toasted country bread, rubbed with garlic and olive oil (for serving)