For the Cioppino:

• 4 tablespoons unsalted butter
• 1 medium sweet onion, diced
• 1 small fennel bulb, cored and diced
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 3/4 cup dry white wine
• 1 (28-ounce) can petite diced tomatoes
• 2 cups vegetable stock
• 2 cups clam juice
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 12 little neck clams, scrubbed
• 1/2 pound mussels, scrubbed and debearded
• 1 pound cod or halibut filets, cut into 3/4-inch pieces
• 1/2 pound medium shrimp, peeled and deveined
• 8 large sea scallops
• 2 tablespoons chopped fresh parsley leaves