Instructions

• Heat a gas or charcoal grill to medium high (400°F to 475°F).
• Heat the 2 Tbs. of the olive oil in a large Dutch oven over medium heat until it shimmers. Add the garlic, onion, celery, fennel, leek, and pancetta, and cook, stirring occasionally, until the vegetables begin to soften and turn golden, 6 to 7 minutes. Add the pepper flakes and wine, and cook, uncovered, until most of the wine has evaporated, 4 to 5 minutes.
• Add the calamari, reduce to a simmer, and cook, covered, until the rings are opaque and firm, about 5 minutes. Add the kombu and tomatoes, and simmer, covered, for 5 to 6 minutes. Remove and discard the pancetta and the kombu. Add 1 tsp. salt and 1/4 tsp. black pepper, and stir gently. Raise the heat to medium high, and add the clams, mussels, and shrimp. Cover the pot and give it a shake. Cook until the clams and mussels open and the shrimp is pink and opaque, about 10 minutes.
• In the meantime, score the bronzino’s skin at 1-inch intervals. Brush both sides of the bronzino fillets with the remaining 3 Tbs. olive oil, and season with salt and pepper. Grill the fish, skin side down, until charred and crisp, 2 to 3 minutes. Flip and cook until done, about 1 minute more.
• Put the herbs in a small bowl with the celery leaves and fennel fronds. Toss with a light drizzle of extra-virgin olive oil, a pinch of salt and pepper, and the lemon juice.
• To serve, divide the calamari, clams, mussels, and broth among six shallow bowls, discarding any unopened clams and mussels. Cut the bronzino filets in half and position a piece, skin side up, in the center of each bowl. Garnish each bowl with the fresh herb salad, drizzle with more extra-virgin olive oil and a sprinkle of flaky sea salt, and serve.