Rinse the shrimp, clams, and fish under cold water. Ensure that the shrimp are deveined for the best texture and taste before you start cooking.

In a large pot, heat the olive oil over medium heat. Add the minced garlic, sautéing until fragrant, then toss in the onions, cooking until they turn golden brown.

Stir in the canned tomatoes with their juice, then pour in the white wine. Let this simmer for about 5 minutes, developing a rich base for your cioppino.

Carefully add the vegetable broth to the pot. Bring it to a gentle boil, then lower the heat to let it simmer for about 10 minutes, allowing all those wonderful flavors to meld.

Gently place the shrimp, clams, crab legs, and fish into the broth. Cover the pot and let it cook until the clams open, usually about 5-7 minutes.

Ladle the cioppino into bowls, generously garnish with fresh parsley, and serve with crusty bread for dipping into the broth!