Start by heating two tablespoons of unsalted butter in a large pot over medium heat. Toss in the chopped onion, fennel, and garlic. Cook until the onion is translucent, about 5-7 minutes. The kitchen will already start smelling divine at this point!

Next, stir in the tomato paste, smoked paprika, and dried oregano. This is where flavors start to develop. Cook for an additional 2 minutes, allowing everything to mingle beautifully.

Pour in the dry white wine, clam juice, and vegetable broth. Don’t be shy! This mix will build a rich broth. Add the bay leaf and let the mixture come to a gentle boil. Reduce the heat and let it simmer for about 15 minutes. Allow those flavors to deepen.

Once your broth is simmered to perfection, it’s time to add the seafood! Carefully stir in the shrimp, scallops, clams, and mussels. The clams and mussels should be added first as they take the longest to cook. Give it about 5 minutes before adding the white fish. This step ensures everything is cooked just right and stays juicy.

After about 3-5 more minutes, turn off the heat. Check that the clams and mussels have opened, signifying they are ready to eat. Discard any that haven’t opened—they’re not making the cut today!

Finish with lemon zest, freshly cracked black pepper, and salt to taste. Throw in those freshly chopped parsley leaves for a burst of color.

Ladle the steaming cioppino into bowls and don’t forget that crusty sourdough. Serve it hot and enjoy!