Cioppino with fennel

I shared a Cioppino recipe before that is based on onions, ginger, and garlic and is just delicious, so I wasn't really in the market for a new way to make Cioppino...until fennel, leeks, and small red potatoes came along.

Now I'm not sure which I like better, so we'll just have to alternate ;-)

Cioppino with Fennel

2 fennel bulbs, thinly sliced
2 - 3 leeks, white and pale green parts thinly sliced
Olive oil
12 oz small red potatoes, quartered
28 oz can of crushed tomatoes
Oregano and basil to taste
16 oz clam juice
1/2 c red wine
Additional water as needed (start with 1 c)
1 t fennel seeds
1/2 t cayenne pepper flakes
Salt and pepper
3 lbs fresh seafood (we like l lb each of white fish, shrimp, and scallops)

In a large stockpot or dutch oven, saute the fennel and leeks for about 10 minutes in olive oil.  Add the red potatoes and the tomato juice and add the spices to taste.  Add the juice, wine, water, fennel seeds, and pepper flakes and bring to a boil.  Drop the heat and simmer for about 20 minutes.  Add salt and pepper as needed.  Do not add the fish until close to time to serve.  You can store the soup base at this point until later if you'd like.

Chop the fish into bite-sized pieces and simmer for about 5 minutes.  Add the scallops and simmer for about 4 minutes.  Add the shrimp (assuming it's pre-cooked) and heat through before serving.  Serve with sourdough bread.