Cioppino With Shrimp & Clams (San Francisco Seafood Stew)

Heat ¼ cup extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium. Add 1 medium onion, finely chopped, 1 small fennel bulb, thinly sliced, 1 celery stalk, finely chopped, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper. Cook, stirring occasionally, until vegetables are softened, 6–8 minutes. Add 2 garlic cloves, finely chopped, and ½ tsp. crushed red pepper flakes. Cook, stirring constantly, until garlic is golden and fragrant, 1–2 minutes.

Reduce heat to medium-low and add 8 oz. cleaned squid, bodies sliced into ½"-thick rings, tentacles halved lengthwise if large. Cook, stirring occasionally, until squid are opaque and tender and released juices have reduced, 15–20 minutes. Add 1 Tbsp. tomato paste and 1 tsp. dried oregano and cook, stirring, 1 minute.

Pour in 1 cup dry white wine; increase heat to medium-high and bring to a simmer. Cook until liquid is reduced by half, 5–7 minutes. Add 2 bay leaves, one 15-oz. can crushed tomatoes, one 8-oz. bottle clam juice, and 1½ cups Fish Stock, seafood stock, or low-sodium vegetable broth and bring to a boil. Stir, then reduce heat so stew is at a simmer. Cover and simmer 30 minutes to let flavors come together.