Ready in 55 minutes
Cioppino is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin --which means "little soup" in the Genoese dialect--the dish was originally a puree of cooked vegetables and leftover fish scraps.
Heat oil in large, heavy pot over medium-high heat.
Add onions, carrots and cook, stirring often, for about 2 minutes.
Add garlic, peppers, celery and cook, stirring often, for about 5 minutes.
Add tomatoes, Sriracha sauce, clam juice, wine, and herbs; bring to boil.
Reduce heat to medium; simmer 45 minutes, stirring occasionally.
Add all seafood and 2 tablespoons parsley.
Simmer until seafood is opaque in center, about 3 minutes.
Season to taste with salt and pepper.
Ladle into bowls and sprinkle with parsley.