Instructions: Heat the oil in a large soup pot over medium heat. Add the mushrooms, onions, parsley, green pepper and garlic. Cook until the vegetables are tender, about 5 minutes. Add the oregano, salt, fennel seeds, pepper, tomatoes and tomato paste and cook, stirring, 4 minutes.

Add the water and wine. Bring to a boil and simmer 30 minutes.

Add the clams. Cover and cook 2 minutes over medium heat. Add the mussels, fish, shrimp and scallops. Cover and cook the cioppino until the shrimp is pink, the fish flaky and the clams and mussels open. Discard any unopened clams or mussels.

This recipe yields 6 servings.

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