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1
Make the Broth In a large, heavy pot, heat the olive oil until shimmering.
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2
Add the shallot, garlic and basil and cook over moderately high heat, stirring, until the shallot is translucent, about 2 minutes.
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3
Add the cherry tomatoes and cook until the skins loosen and the tomatoes soften, about 3 minutes.
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4
Stir in the wine and simmer over moderate heat until reduced by half, about 8 minutes.
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5
Make the Broth Pass the canned tomatoes and their juices through a food mill into a large bowl.
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6
Make the Broth Add the pureed tomatoes to the pot and bring to a simmer.
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7
Cover and cook for 40 minutes.
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8
Let cool slightly, then strain the broth through a sieve into a large bowl, pressing on the solids; you should have about 7 3/4 cups of broth.
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9
Season with salt.
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10
Rinse out the pot.
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11
Make the Cioppino In the pot, heat the olive oil until shimmering.
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12
Add the leek, fennel, celery, oregano and crushed red pepper and cook over moderately high heat, stirring, until the vegetables have softened, about 3 minutes.
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13
Pour in the tomato broth and bring to a simmer.
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14
Add the clams, cover and cook for 5 minutes, shaking the pot occasionally.
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15
Stir in the mussels and shrimp.
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16
Season the snapper with salt and place it on top of the stew; press gently to partially submerge it.
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17
Cover and cook until the fish is just white throughout, about 6 minutes.
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18
Make the Cioppino Transfer the fish to a large serving bowl.
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19
Season the cioppino with salt.
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20
Transfer the seafood to the bowl with the fish.
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21
Pour the tomato broth over the seafood.
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22
Garnish with parsley and serve with toasted baguette slices.
