Cioppino with Cod, Mussels, and Shrimp

• ¼ c. canola oil
• 2 medium onions, diced
• kosher salt, to taste
• black pepper, freshly ground
• 4 cloves garlic, minced
• 2 whole bay leaves
• 1 tsp. The Fresh Market Mediterranean Oregano Leaves
• ¼ tsp. crushed chili pepper
• 1 can whole peeled tomatoes, (28 oz.)
• 1 bottle clam juice, (8 ounces)
• 1 ½ lbs. cod, boneless, skinless
• 1 ¼ c. dry white wine
• ½ stick unsalted butter
• 1 lb. mussels, scrubbed and debearded
• 1 lb. raw large shrimp, peeled and deveined
• ¼ c. flat-leaf parsley, chopped
• 1 baguette toasted, for serving
• 2 tbsp. extra virgin olive oil, for drizzling

Heat canola oil in Dutch oven over medium-high heat until shimmering. Add onions, ½ tsp. salt, and ½ tsp. black pepper; cook, stirring frequently, until onions begin to brown, 7-9 minutes. Add water and cook, stirring frequently, until onions are soft, 2-4 minutes. Stir in garlic, bay leaves, oregano, and crushed pepper and cook 1 minute. Stir in tomatoes and clam juice and break up tomatoes with a wooden spoon. Reduce heat to low, cover, simmer 5 minutes.

Submerge cod in broth, cover, and gently simmer until fish is cooked through, 5-7 minutes. Remove pot from heat and use a slotted spoon to transfer cod to a plate. Cover cod with foil and set aside.

Bring wine and butter to a boil, covered, in a 12” skillet over high heat. Add mussels and shrimp to the skillet, cover, and cook over high heat until mussels have opened and shrimp is pink, 2-4 minutes. Transfer mussels and shrimp to the Dutch oven with the tomato broth, pouring cooking liquid from the skillet into the Dutch oven, being careful not to pour any grit from the skillet. Return broth to a simmer.

Stir parsley into broth and season with salt and pepper, to taste. Divide cod among serving bowls and ladle broth over cod, making sure each portion contains both mussels and shrimp. Drizzle with extra virgin olive oil and serve with chunks of toasted baguette.