In a large, heavy-bottom pot or Dutch oven, warm the olive oil over medium heat. Add the diced onion and fennel, sautéing for about 5 minutes until the onion becomes translucent.

Incorporate the chopped carrots, celery, and garlic into the pot. Continue to sauté for another 5 minutes, letting the veggies soften. Season with salt, fresh pepper, oregano, and red pepper flakes. Stir in the tomato paste for one minute.

Pour in the diced tomatoes and their juices along with the dry white wine. Allow the wine to reduce by half, creating a flavorful base for your Cioppino.

Stir in 6 cups of fish stock and the bay leaves. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Taste and adjust seasoning as needed.

Once the carrots are tender, add in your mussels, clams, scallops or shrimp, and firm fish of your choice. Stagger the seafood by adding longer-cooking fish first, simmering gently for 5-8 minutes until cooked through.

Taste the broth one last time and adjust the salt. If desired, add a squeeze of lemon to brighten the flavors.

Just before serving, stir in the chopped fresh parsley. Serve your warm Cioppino with crusty bread to soak up that delicious broth.