Cioppino with Barramundi

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, thinly sliced (about 1 1/2 cups)
• 1 cup thinly sliced fennel
• 3 cloves of garlic, thinly sliced
• Pinch red chili flakes
• 1 bay leaf
• 1 sprig fresh thyme (substitute 1/4 teaspoon dried)
• 1 sprig fresh oregano (substitute 1/4 teaspoon dried)
• 1 tablespoon tomato paste
• 3/4 cup dry white wine
• 1 cup bottled clam juice
• 1 28 ounces can whole peeled tomatoes
• Salt and pepper, to taste
• 25 littleneck clams, scrubbed
• 1/2 pound mussels, scrubbed and debearded
• 1/2 pound 16-20 count shrimp, shell on
• 1/2 pound king crab legs, cracked and broken into large pieces
• 1/2 pound barramundi fillets, cut into large pieces
• 3 tablespoons unsalted butter, cut into pieces
• 2 tablespoons finely minced fresh parsley
• Crusty bread, for serving

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