Cioppino Seafood Symphony in a Bowl

Heat olive oil in a large pot. Add onion, carrots, and celery and sauté until softened. Add garlic, fennel, oregano, red pepper flakes (if using) and fennel seeds(if using) and cook until fragrant.

Deglaze the pot with white wine, scraping up any browned bits. Add crushed tomatoes, fish broth, tomato paste, salt, and pepper. Bring to a simmer.

Add the mussels and clams to the pot. Cover and cook until they begin to open. Discard any that don't open after 5-7 minutes.

Add the shrimp, white fish, calamari (if using), and scallops (if using). Cook until the shrimp is pink and opaque and the fish flakes easily. Be careful not to overcook!

Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot with crusty bread and lemon wedges.