This is actually called cioppino and it originated in the late 1800s in San francisco, with the Italian fisherman. It might be a little expensive with all the seafood, but it’s good for a special occasion, especially if you’re with people who love seafood.

Ingredients
2 tablespoons olive oil
1/2 fennel bulb, thinly sliced
1 onion, chopped
1 shallots, chopped
1 teaspoons salt
2 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
3 tablespoons tomato paste
1 14 oz can diced tomatoes in juice
1/2 cups dry white wine
2 boxes fish or low sodium chicken stock
1 bay leaf
4-6 cherry stone or mahogany clams
1 pound mussels, scrubbed
1/2 pound uncooked large shrimp, peeled and deveined
1 pound white fish (haddock, cod, sole, etc.)

Instructions
Heat the oil in a very large pot over medium heat
Add the fennel, onion, shallots, and salt and sauté until the onion is translucent, about 10
minutes
Add the garlic and 3/4 teaspoon of red pepper flakes, and sauté 2 minutes
Stir in the tomato paste
Add tomatoes with their juices, wine, fish stock and bay leaf
Cover and bring to a simmer
Reduce the heat to medium-low
Cover and simmer until the flavors blend, about 30 minutes
Add the clams and mussels to the cooking liquid
Cover and cook until the clams and mussels begin to open, about 5-10 minutes
Add the shrimp and fish
Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open)
Season the soup, to taste, with more salt and red pepper flakes