Smoke and char tomatoes, red bell peppers and pablano chiles over oak.
Sauté fennel, onion and garlic in a Dutch oven until well caramelized. Deglaze with a dry white wine. Add tomatoes, peppers and their juices to the pot. Add several cups of shellfish or fish stock. Bring to a simmer and cook until soft.
Use an immersion blender to purée to a chunky but uniform consistency. Add clams. Cook until they start to crack open. Add dungenous crab and roughly chopped cod. Simmer until all clams are open and crab is heated through.
Serve in deep bowls with parsley, tarragon, butter, lemon and sourdough bread.