Add the stock, tomato sauces, roasted red peppers and wine if using to a large enameled dutch oven and stir to combine. Cover and bring to a simmer.
Cut the fish into large chunks and peel and devein the shrimp if needed.
Once the broth is simmering, add the shrimp, fish, and scallops. Cover and simmer until just cooked through.
If you like a thinner broth, add more stock or white wine to taste.
If using clams and mussels: add them first, then add the other seafood once they start to open. Be sure to discard any clams or mussels that do not open all the way.
Serve the cioppino with crusty bread and a simple salad.
Serving: 1g | Calories: 461kcal | Carbohydrates: 20g | Protein: 50g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Cholesterol: 184mg | Sodium: 1841mg | Fiber: 3g | Sugar: 9g
Note: nutrition data provided here is only an estimate.
Keywords: cioppino, seafood soup, seafood stew