Cioppino

Cioppino was developed in the late 1800s by Portuguese and Italian fishermen who settled in the North Beach section of San Francisco, many from Genoa, Italy. Originally it was made on the boats while out at sea and later became a staple as Italian restaurants proliferated in San Francisco. The name comes from ciuppin, a word in the Ligurian dialect of the port city of Genoa, meaning "to chop" or "chopped" which described the process of making the stew by chopping up various leftovers of the day's catch.  

Ciuppin is also a classic soup of Genoa, similar in flavor to cioppino, with less tomato, and the seafood cooked to the point that it falls apart. At least one restaurant in San Francisco, the eponymous Cioppino's, describes an apocryphal story in which the name derived from the heavily Italian-accented cry of the wharf cooks for the fishermen to "chip in" some of their catch to the collective soup pot.
  

3 T. olive oil

1 large fennel bulb, thinly sliced

1 onion, chopped

3 large shallots, chopped

2 t. salt

4 large garlic cloves, finely chopped

3/4 t. dried crushed red pepper flakes, plus more to taste

1/4 cup tomato paste

1 (28-ounce) can diced tomatoes in juice

1 1/2 cups dry white wine

5 cups fish stock

1 bay leaf

1 pound manila clams, scrubbed

1 pound mussels, scrubbed, debearded

1 pound uncooked large shrimp, peeled and deveined

1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks (Or red snapper!)

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 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 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.

Ladle the soup into bowls and serve.

from www.foodnetwork.com