Cioppino With Garlic Toasts

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 28 ounce canned tomatoes crushed undrained canned
• 8 ounce bottled clam juice 
• 0.8 teaspoon pepper red crushed
• 1 cup cooking wine dry white
• 0.3 cup fennel bulb diced finely
• 0.3 cup basil fresh chopped
• 0.3 cup parsley fresh chopped
• 1 tablespoon thyme leaves fresh minced
• 3 tablespoons garlic minced
• 2  garlic cloves smashed
• 1.5 pounds pacific halibut filets skinless cut into 1 1/2-inch pieces
• 0.8 teaspoon kosher salt divided
• 18  littleneck clams 
• 4 tablespoons olive oil extra-virgin divided
• 1 cup onion finely chopped
• 12 medium sea scallops 
• 12 ounces shrimp deveined peeled
• 6 inch sourdough bread 
• 2 tablespoons tomato paste 
• 1 cup water 

Equipment

• bowl
• baking sheet
• ladle
• oven
• pot
• stove

Directions

1. Heat 3 tablespoons oil in a large pot over medium heat.
2. Add onion and fennel; saut 5 minutes or until tender.
3. Add minced garlic, thyme, and red pepper; saut 1 minute. Stir in tomato paste; cook 1 minute.
4. Add wine, cook on high 5 minutes or until reduced by half.
5. Add tomatoes with juices, clam juice, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil; reduce heat to low, and simmer, partially covered, 10 minutes.
6. Preheat oven to 30
7. Raise heat on stove to medium; add clams. Cover; cook 58 minutes or until shells are just opened.
8. Remove clams (discard unopened shells). Set aside; keep warm. Lower heat to simmer. Season halibut with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; add to pot with basil. Cover; cook 2 minutes. Turn off heat, and stir in shrimp and scallops; cover.
9. Let sit 68 minutes or until shrimp and scallops are just cooked. Return clams to pot; cover.
10. Arrange bread on a baking sheet.
11. Drizzle with remaining 12 tablespoons oil; bake 1215 minutes or until golden. Rub smashed garlic onto each slice.
12. Ladle soup into 6 bowls; sprinkle with parsley.