Cioppino

Heat oil in a pot; add yellow onion, diced fennel, jalapenos and red pepper, mix, and cook about 5 minutes until softened.

Check the mussels: discard any open ones that do not close when tapped; pull off the beards.

Season with celery seed, red pepper flakes and a pinch of smoked paprika; mix in a couple tablespoons of tomato paste.

Add about a cup and a half of white wine, stir, and leave on the heat a few minutes for the alcohol to cook off.

Add the garlic (it should have gone in at the end of the vegetables).

Add a 28-ounce can of crushed tomatoes, about a couple of cups of clamato juice and clam juice; mix, cover with the lid and simmer for the flavours to come together.

Shell the shrimp; cut the rockfish into even bite-sized pieces; peel the side muscle off the scallops and halve them.

Add the fish first, gently, dunk it under, cover, and cook 2 minutes.

Add the shrimp, scallops and mussels, dunking each under; cover, turn the heat to medium-high and cook about 5 minutes.

Grill bread to serve alongside.

Discard any mussels that have not opened; finish with green onion.