• 2 tablespoons of extra virgin olive oil, 2, tbsp, 

• 3 cups of sea fish stock, 3, cup, 

• 2 tablespoons of chopped flat-leaf parsley, 2, tbsp, 

• ½ onion chopped, 1/2, 

• ½ fennel bulb chopped, 

• 2 shallots chopped, 

• 4 cloves of garlic minced, 

• 4 ounces of bottled clam juice, 4, ounces, 

• 14 ounces of tomatoes crushed by hand or with a potato masher, 14, ounces, 

• 2 ½ tablespoons of tomato paste, 2 1/2, tbsp, 

• ¾ cup dry white wine, 3/4, cup, 

• ½ teaspoon of crushed red pepper (add more if you like things spicy), 1/2, tsp, 

Add a dollop of butter to a mildly heated large stock pot. Now add onions, fennel, garlic, shallots, and parsley to stir until translucent for up to 3-4 minutes.

Now add the tomatoes, tomato paste, sea fish stock, wine, water, pepper, and dried oregano to give a good stir, and cover the pot to let the broth simmer for 30 minutes.

Meanwhile, heat some olive oil in a pan and saute the shrimp first followed by the clams, scallops, fish, mussels, and lobster tail. Sautéing the seafood in oil will add a different flavor than just plainly adding them to the broth.

Now uncovered the broth pot to add the sautéed sea ingredients and stir again. Let the broth simmer for another 7 minutes until the clams open up.

Your Cioppino is now ready to plate with toasted sourdough bread.