Ivy Mannings Ligurian Fish Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 medium fennel bulb, cored and chopped
• 1 small red bell pepper, chopped
• 2 tablespoons chopped fresh oregano, or 1 1/2 teaspoons dried
• 4 medium garlic cloves, finely chopped
• 1 tablespoon tomato paste
• 1/2 cup dry vermouth or dry white wine
• 3 cups homemade seafood broth or store-bought seafood broth, or 2 cups bottled clam juice plus 1 cup water
• 2 medium (8-ounce) waxy potatoes, peeled and cut into 1/2-inch chunks
• 3/4 cup boxed or canned diced tomatoes in puree
• 1 bay leaf
• Salt and pepper
• 1 pound firm white fish steaks, 1 to 1 1/2 inches thick
• 12 ounces clams and/or mussels, rinsed, debearded if using mussels
• Crusty bread, sliced and toasted, for serving
• 1 lemon, cut into wedges, for serving

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