Step 1

In a large Dutch oven with a lid, heat the olive oil over medium. Add the onions and fennel and cook, stirring often, until softened, about 5 minutes. Add the white wine and stir, scraping up any browned bits. Add the clam broth and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.

Step 2

Meanwhile, in a small heat-proof liquid measuring cup or bowl, add ½ cup boiling water and the saffron; stir set aside.

Step 3

Add the tomatoes, Calabrian chile paste, bay leaf, fennel seed, fennel pollen, and crushed red pepper to the onion mixture and season with salt. Reduce heat to medium-low and simmer, stirring occasionally, until flavors meld, about 15 minutes.

Step 4

Stir in the saffron and its liquid, along with the crab, shrimp, fish, and clams and/or mussels, stirring gently to coat the seafood in the broth. Cover the pot and simmer, stirring occasionally, until the crab, shrimp, and fish are cooked through and the clams and/or mussels open (discard any that do not open), 10 to 12 minutes.

Step 5

Meanwhile, toast or grill the bread. Rub the surface of the bread with the garlic clove. Drizzle the toasts with olive oil.

Step 6

Ladle the cioppino into bowls and drizzle with lemon juice; garnish with parsley and serve with the grilled bread.