Heat olive oil and garlic in a large pot over medium-high heat for about 1 minute.

Add the onions, fennel, red bell pepper, bay leaf and red pepper flakes. Add sea salt and black pepper to taste. Saute over medium-high heat until the onions are translucent, about 2 minutes.

Stir in tomatoes and add the basil, parsley and oregano. Continue cooking over medium high heat, stirring occasionally until the sauce is reduced by a third.

While the sauce thickens, cut the sourdough baguette into half-inch slices and toast or grill on both sides until crisp. Coat lightly with garlic and olive oil. Set aside in a serving bowl.

Add clams and mussels to the pot and cook for 2 minutes.

Add the fish fillet, scallops, shrimp, calamari and prawns. Cover the pot and simmer rapidly for about 5 minutes.

Add the steamed crab and stir well. Cook until the mussels and clams open, about 4 more minutes.

Transfer cioppino into a large bowl and serve immediately with the grilled sourdough bread..