Prepare the Base Broth:

•  Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat.
• Add shaved fennel, diced shallots, and minced garlic. Sauté for about 5-7 minutes until the fennel softens and the shallots become translucent and fragrant.
• Stir in 1/4 teaspoon red pepper flakes (if using), 1 teaspoon oregano, 1 teaspoon smoked paprika, and 1 tablespoon tomato paste. Cook for 1 minute to toast the spices and deepen the flavors.

Deglaze With Wine

•  Pour in 1 cup of dry white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for about 3-4 minutes until reduced by half.

Build The Broth

•  Add:

      •    1 can (28 oz) crushed San Marzano tomatoes

      •    2 cups clam juice

      •    1 bay leaf

      •    1 tablespoon fresh parsley and 1 tablespoon fresh thyme.
• Stir everything together and season with salt and pepper to taste.
•  Bring to a boil, then reduce the heat to low. Let the broth simmer uncovered for 20-25 minutes to develop the flavors.

Sear The Scallops While Broth Simmers

• Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil or butter.
• Pat the 6 large scallops dry with a paper towel, then season lightly with salt and pepper.
• Sear the scallops in the hot skillet for 1-2 minutes per side, until they form a golden-brown crust. Set aside and keep warm.

Cook The Seafood in the Broth

• Add the Clams:

   Increase the heat to medium and add the 12 clams to the pot. Cover and cook for about 5 minutes, until the clams begin to open.
•  Add the Mussels, Squid, and Mahi-Mahi:

   Stir in the 0.75 lb mussels, 0.33 lb squid (rings and tentacles), and 0.5 lb mahi-mahi. Cover again and simmer for 3-5 minutes, until the mussels open and the fish is opaque.
• Add the Shrimp and Scallops:

  Add the 0.75 lb shrimp and the seared scallops to the pot. Simmer uncovered for 2-3 minutes, or until the shrimp turn pink and are cooked through.

Finish And Serve

•    Remove the bay leaf and discard any clams or mussels that didn’t open.

     Taste the broth and adjust seasoning with salt, pepper, or lemon juice as needed.

      Ladle the cioppino into bowls, ensuring each serving gets an even mix of seafood.

      Garnish with fresh parsley and fennel fronds (optional).

      Serve with crusty bread for dipping.

Why Sear The Scallops?

• Searing the scallops adds a layer of caramelized flavor and ensures they don’t overcook in the stew, maintaining their tender and buttery texture.

Add more tomato sauce if you think you need it to make more "soup."