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Seafood Cioppino

Ingredients

• 1 lb little neck clams 2 lb mussels 2 tbsp organic unsalted butter 1 small yellow onion, finely chopped 2 stalks celery, chopped ½ bulb fennel, cored and thinly sliced (reserve fronds for garnish if desired) 3 cloves garlic, minced ½ tsp each sea salt and ground black pepper ¼ tsp each whole celery seed and red pepper flakes 1½ tbsp unsalted tomato paste 1 cup dry white wine (such as pinot grigio) 2 cups unsalted diced tomatoes, with juices ½ cup clam juice ½ cup low-sodium chicken or vegetable broth 8 oz firm white fish (such as Halibut), skinned and cut into 1-inch chunks 1 lb large shrimp, peeled, deveined and tails removed ¼ cup chopped fresh flat-leaf parsley
• 6 slices whole-grain baguette, toasted, optional

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