2 pounds mussels, scrubbed and debearded
3 pounds clams
2 pounds white fish (snapper, cod, and haddock)
1 cup white wine
4 cloves garlic, finely chopped
Juice of 2 lemons
3 tablespoons chopped parsley, divided
2 cups roughly chopped canned San Marzano or other good-quality tomatoes, with juice
3–4 cups Fish Broth (see below)
1 pound shrimp, shelled and cleaned (reserve shells for broth)
1 pound calamari, sliced into rings
1/4 cup extra virgin olive oil
1 bulb fennel, coarsely chopped
1 onion, quartered
2 stalks celery, coarsely chopped
2 whole cloves garlic
1 carrot, coarsely chopped
1 dry red chile
Pinch of saffron threads
Reserved shrimp shells and/or fish heads and frames
3 quarts cold water or more to cover
To make Fish Broth: Place oil in a stockpot. Add the fennel, onion, celery, garlic, carrot, chile, and saffron and sauté for 5 minutes. Add the shrimp shells and/or fish frames and cover with cold water.
Simmer briskly for 20 minutes. Strain through a colander and reserve liquid. Any leftover broth can be frozen for later use.
Place the mussels, clams, white fish, wine, garlic, lemon juice, 2 tablespoons parsley, and tomatoes in a large pot. Stir to combine. Add Fish Broth to just cover. Cover pot with foil and seal well. Place in oven and cook for about 20 minutes, or until clams and mussels are open. Discard any unopened shellfish. Add shrimp and calamari and cook for 2–3 minutes. Remove, add remaining parsley, and serve.