Cioppino

Ingredients

• 1 pound littleneck clams, scrubbed
• 2 cups white wine, divided
• 1 pound mussels, debearded
• 1 pound halibut, skin on
• 1 tablespoon Piment d'Espelette (red chile pepper powder from the Basque region)
• 1 tablespoon fennel pollen
• 1 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, thinly sliced
• 1 fennel bulb, thinly sliced (reserve fronds for garnish)
• 4 cloves garlic, minced
• 1 cup crushed tomatoes
• 1 pound large shrimp, peeled and deveined, tail on

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