Classic California Cioppino

1.Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.

2.Add the chopped onion, minced garlic, sliced fennel, and red bell pepper. Sauté for about 8-10 minutes, stirring occasionally, until the vegetables are softened and fragrant.

3.Sprinkle in the red pepper flakes and stir for 30 seconds to release their aroma.

4.Pour in the white wine and increase the heat to medium-high. Let it simmer for 3-4 minutes until the wine reduces by half.

5.Add the crushed tomatoes, fish stock (or clam juice), bay leaf, and dried oregano. Stir to combine and bring the mixture to a gentle boil.

6.Reduce heat to low and let the stew simmer uncovered for 30 minutes to develop flavors. Stir occasionally.

7.Season the broth with salt and freshly ground black pepper to taste.

8.Add the crab, shrimp, scallops, and chunks of white fish to the pot. Gently stir to submerge the seafood in the broth.

9.Cover the pot and cook for 8-10 minutes, or until the seafood is cooked through and opaque. Avoid overcooking to keep the seafood tender.

10.Discard the bay leaf and adjust seasoning if necessary.

11.Ladle the cioppino into large bowls, garnish generously with chopped fresh parsley.

12.Serve immediately with slices of crusty sourdough bread to soak up the flavorful broth.