Cioppino

3 tablespoons vegetable oil1 large fennel bulb, thinly sliced1 large onion3 large shallots, chopped1 tablespoon sea salt4 large garlic cloves, finely chopped 1/2 teaspoon crushed red pepper or to taste 1/4 cup tomato paste1 can (28 ounces) diced tomato1 1/2 cups dry white wine5 cups fish stock2 bay leaves1 pound cherry-neck clams, scrubbed1 pound mussels, de-bearded and scrubbed5 ounces frozen spinach, thawed and drained (half a box)1 pound large, raw shrimp, cleaned and deveined1 pound sea scallops1 pound halibut or other firm white fish1 pound crab legs, optionalHeat oil in very large stock pot. Add the fennel, onion, shallots and salt. Sauté until onion is tender and translucent. Add the garlic and crushed red pepper and sauté for 2 minutes. Stir in the tomato paste and blend.Add the diced tomato with liquid, the wine, fish stock and bay leaves. Cover and bring to boil, reduce heat to medium low and simmer about 30 minutes or until flavors blend.Add clams, mussels and spinach; cover and cook for 5 minutes. Add shrimp, scallops, halibut and crab and cook for about 5 minutes more. Before serving make sure that the clams and mussels have opened. Discard those that do not. Serve with garlic toast.Serves six.Cook's notes: Do not use clams or mussels that have opened. To reduce cost, eliminate the crab and halibut. If you can afford it, the crab makes a beautiful presentation.Nutrition values per serving: 447 calories, 11 g fat (1 g saturated), 17 g carbohydrates, 3 g fiber, 59 g protein, 181 mg cholesterol, 2,268 mg sodium.