Soak cedar plank in water 1 hour.
Fire roast tomatoes over charcoal basket in Napoleon Phantom until blackened. Place in blender with San Marzanos and blend until smooth.
Warm all ingredients for garlic butter on side burner, then blend.
Toss bread in garlic butter. Spread out on sheet pan. Cook over indirect heat until crisped, 20-30 minutes.
Dutch oven on side burner - med/low heat. EVOO. Sweat veggies. Add garlic. Cook for a minute. Add wine. Cook to au sec. add bouquet Garni, clam juice, seafood stock. Simmer 30 minutes.
Char the soaked cedar plank on one side. Remove from grill. Season cod filets with Saica Sicilian Extra Virgin Olive Oil and Cattleman’s Grill Italiano. Place fish on charred side of the plank. Cook over the charcoal until 140ºF.
While fish cooks, add to the dutch oven remaining seafood. Cook until mussels open and shrimp are opaque, about 10 minutes. Remove from heat.
Fill the bottoms of the bowls with croutons. Ladle the stew over the croutons. Top with grilled cod, fennel fronds, fresh parley and Parmigiano Reggiano.