CIOPPINO

Place a large pot on the stove and heat the oil over medium heat.

Add the fennel, onion, shallots, and a pinch of salt to the pot. Sauté these vegetables until they become translucent, which should take about 10 minutes.

Add the garlic and red pepper flakes to the pot. Cook for 2 minutes, allowing the flavors to meld.

Add the tomato paste, crushed tomatoes, wine (or stock and vinegar), stock, water, and bay leaf to the pot.

Cover the pot with a lid and bring the mixture to a simmer.

Reduce the heat to medium - low to maintain a gentle simmer.

Cover the pot again and let the soup simmer for about 30 minutes, allowing the flavors to develop.

Add the clams and mussels to the pot.

Cover the pot and cook the clams and mussels until they begin to open, which should take about 2 minutes.

Turn up the heat slightly to maintain a gentle simmer. Stir the soup gently and continue cooking until the fish and shrimp are barely cooked through and the clams are completely open. This should take about 4 - 5 more minutes.

Go through the soup and discard any clams and mussels that did not open.

To serve, ladle the cioppino soup into bowls. Sprinkle parsley and 1/4 cup fennel fronds over the soup as a garnish.