1 tablespoon olive oil
1 1/2 cups sliced green onions
1 1/2 cups diced onions
2 large diced green peppers
1 1/2 cups diced fennel bulb
2 tablespoons minced garlic
2 cups dry white wine
4 cups fish or clam stock
8 cups of chopped canned whole tomatoes (imported Italian if possible)
1 cup tomato puree
2 bay leaves
2 teaspoons black pepper
1 tablespoon dry oregano
1 teaspoon crushed red pepper
20 little neck clams
20 mussels
20 medium size shrimp
1 1/2 pounds diced whitefish
1/2 cup chopped flat parsley
grated romano cheese to garnish

Heat oil in soup pot over medium heat.  Add the green onions, onions, peppers, fennel, and garlic, and cook until onions are translucent (should take 5 to 8 minutes).  Add wine and bring to boil and reduce by 1/2 (should take 4 to 6 minutes).  Add fish or clam stock, tomatoes, paste, black and red pepper, and bay leaves, and then cover and simmer for half an hour.  Add small amounts of water if necessary.  Cioppino should be more of a broth than a stew.  Discard bay leaves and season with salt.  Add clams and mussels and simmer for 6 to 10 minutes, discarding any that do not open.  Add shrimp and fish, and simmer until both are done (shoud take 5 to 7 minutes).  Add parsley.  Taste and adjust seasoning to preference.  Serve with sourdough and garnish with grated romano cheese.  Enjoy!