Food Network publishes a recipe for Italian cioppino by Giada De Laurentiis. The recipe calls for seafood such as manila clams, mussels, large shrimp and fish fillets.
Over medium heat, heat 3 tablespoons of olive oil in a very large pot. Add 1 large thinly sliced fennel bulb, 1 chopped onion, 3 large chopped shallots and 2 teaspoons of salt to the pan and saute for about 10 minutes. Add 4 finely chopped cloves of garlic and 3/4 teaspoon of red pepper flakes and saute for two more minutes. Stir in 1/4 cup of tomato paste, and then add a 28-ounce can of diced tomatoes with their juice, 1 1/2 cups of dry white wine, 5 cups of fish stock and 1 bay leaf. Cover and simmer over medium-low for about 30 minutes.
Add 1 pound each of cleaned manila clams and mussels to the pot, cover and cook for about five minutes until they begin to open. Add 1 pound of large peeled and deveined shrimp and 1 1/2 pounds of assorted firm-flesh fish fillets cut into 2-inch chunks, such as halibut or salmon. Simmer until cooked through, and then season the soup to taste with salt and red pepper flakes. Discard any clams or mussels that do not open. Serve in soup bowls.