Thaw sablefish in refrigerator overnight and bring to room temperature for about 15 minutes on counter. Set aside for later.

In a large sauce pot, add olive oil and bring to medium-high heat.

Add fennel, onion, celery, leeks, garlic, and pinch of salt and black pepper and sauté for 3 minutes.

Add anchovy and tomato pastes, sauté for 30 seconds, then add white wine and reduce by half in volume over about 45 seconds.

Add clam juice, Bloody Mary mix, chopped tomatoes, chicken stock, Worcestershire sauce, and pinch of salt and black pepper, bring to a boil, reduce to medium heat, cover with lid, and cook for 20 minutes.

Add shrimp and mussels/lobster and cook until shrimp have turned bright pink and plumped up and mussels open up/lobster tails are cooked over about 3 minutes. Season to taste with salt and pepper, then stir in parsley.

In a large saucepan, add grapeseed oil and bring to medium-high heat. Lightly season sablefish on both sides with salt and white pepper and place fish flesh-side down. Cook for 3 minutes then add butter and swirl around in pan.

Flip fish, butter-baste for about 30 seconds, continue to cook for about 3 more minutes, then remove from pan.

Place sablefish in middle of a bowl, arrange shrimp and mussels/lobster tails around fish, then ladle broth around fish.

Garnish with 3 to 4 fennel fronds and serve with garlic-Parmesan bread.

Chef’s Tip: Cioppino broth MINUS seafood/shellfish can be made one day in advance.

Turn oven broiler on low.

Slice Italian bread into 4 equal pieces, then slice each piece in half diagonally.

In a medium bowl, add butter and all remaining ingredients and mix until well-incorporated.

Spread garlic-Parmesan butter on all bread halves, place on baking sheet, and place in the oven.

Broil until butter and cheese have melted and bread is toasted; about 2 to 3 minutes.