Put the mussels and clams in a big bowl of cold salted water.and top with a ¼ cup of polenta. Let sit for 30 minutes. (Simple sourdough bread rubbed with garlic is a must have when you’re eating the cioppino.)
Take the clams and mussels out of the polenta bath and wash them well. Debeard the mussels if necessary. Set aside.Leave the shrimps in the shell. Cut down the middle of the back and remove the dark vein. Cut the squids tubes into one inch bands. If the tentacles are very large cut them in half.
Leave the fish fillet whole. Put the olive oil and garlic in a large enamel pot over medium-high heat. Toss the garlic in the oil to release its flavor but don’t let it take on any color, about 1 minute. Add the onions, fennel, red bell pepper, bay leaf and red pepper flakes to the pot. Add sea salt and black pepper to taste. Saute over medium-high heat until the onions are translucent, about 2 minutes. Over medium-high heat add the tomatoes and stir well. Add the basil, parsley and oregano. Cook the sauce until you reach the desired thickness. The volume should reduce by a third.First add the clams and mussels to the pot and give them a 2-minute head start. Next add the fish fillet, scallops, shrimp, calamari and prawns. Cover the pot and let it rapidly simmer for about 5 minutes. Then add the steamed crab and give the pot a good stir. Cook until the mussels and clams open, about another 4 minutes or so. Discard any mussels or clams that do not open.Put the cioppino in a large serving bowl. Top with chopped parsley and a sprinkle of a good finishing olive oil. Serve immediately with the grilled garlic sour dough bread to dunk in the sauce.Serves 4-6.
