Fish and shellfish cioppino

Peel the onions and carrots. Wash and deseed the pepper. Trim and wash the celery, leek white and fennel. Finely chop the washed, trimmed onion, carrot, pepper, celery, leek white and fennel. Heat 60 ml oil with 57.5 g butter in a large casserole. Cook onion for 2 min, then the other vegetables for 5 min. Add tomatoes and juice, tomato paste, all the water, bay, basil, oregano, thyme, cayenne, salt and pepper. Bring to a simmer, then cook very gently uncovered for about 120 min, stirring, until reduced with tender vegetables, without allowing it to catch.

Toward the end of simmering, scrub the clams under cold running water. Discard broken ones and any that remain open after tapping. Peel the garlic, then chop it. Wash, dry and trim the parsley, then chop separately. Check halibut for bones and cut into roughly 4 cm pieces. Pat fish, scallops and shrimp dry. Dredge separately in all the flour spread in a dish, shake off excess and discard remaining flour after raw contact. Drain the cooked crabmeat, weigh the stated amount and check for shell fragments.

Heat the remaining 60 ml oil and 57.5 g butter in a large frying pan. Add garlic for 1 min without burning it. Sear fish, scallops and shrimp in small batches for about 2 min, turning gently, just to brown the surface. They finish in the base. Transfer with a slotted spoon to the casserole, add all the cooked crab and simmer covered for about 10 min. Check opaque flesh and 75 °C for 30 s at the centre of the largest piece. Extend if needed without a hard boil. Keep all pan juices for the clams.

During the end of poaching, pour all the wine into the still-hot frying pan, scrape up the browned bits and add clams. Cover and cook for about 5 min, shaking gently, until open. Discard any that remain closed. Transfer open clams to the casserole. Strain all the wine and cooking liquid through a sieve lined with a clean heatproof cloth to catch sand, then add the filtered liquid to the casserole. Remove bay leaves, divide all seafood with all the base and broth, and scatter all the parsley.