Pacific Cod and Clam Cacciucco

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For the fish stock:

Extra-virgin olive oil

1 onion, diced

2 stalks celery, diced

2 cloves garlic, smashed

Salt

2 pounds white fish bones, such as cod

1/2 pound shrimp shells

2 bay leaves

3 thyme sprigs

For the basic tomato broth:

Extra-virgin olive oil

1 large onion, sliced

1 fennel bulb, sliced thin, reserve fronds for garnish

2 celery stalks, sliced thin on the bias

Kosher salt

3 cloves garlic, sliced thin

Pinch crushed red pepper

2 cups white wine

2 quarts light fish stock

Large pinch saffron

1 (28-ounce) can Italian plum tomatoes, crushed or pureed

1 bundle thyme

3 bay leaves

For the stew:

Extra-virgin olive oil

1 pound cleaned cod fillets, cut into 4 pieces

Kosher salt

16 littleneck clams

4 cups basic tomato broth

1/2 pound large shrimp, shelled and deveined, reserve shells for stock

1 1/2 cups cooked cannellini beans

2 cups escarole leaves

1/2 loaf ciabatta, cut into 4 (3/4-inch) thick slices

1 garlic clove

High quality extra-virgin olive oil