Oven-Baked Cioppino

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SF Gate

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Ingredients

2 tablespoons olive oil

1 yellow onion, diced

1 large head fennel, diced (about 1 cup)

1 large leek, halved lengthwise and sliced into half-moons

1 green pepper, diced small

4 cloves garlic, minced

2 bay leaves

2 teaspoons dried oregano

1/2 teaspoon red pepper flakes

2 teaspoons fresh thyme, coarsely chopped

-- Kosher salt and ground black pepper, to taste

2 tablespoons tomato paste

3/4 cup dry white wine

2 cups bottled clam juice

1 quart low-sodium chicken broth

1 28-ounce can crushed tomatoes

1 14.5-ounce can whole peeled tomatoes, drained and coarsely chopped

-- Freshly squeezed lemon juice, to taste

1 pound shrimp, peeled and deveined

2 pounds local thick-fleshed fresh fish (we used a mixture of red snapper and black cod), cut into 2-inch chunks

2 Dungeness crabs, about 3 pounds total, cracked and cleaned (see Note)

-- Chopped fresh parsley, for garnish

-- Home-baked croutons, crostini or fresh crusty bread, for serving

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