Crab, Halibut, and Squid Cioppino

I originally devised this seafood-rich soup while surf-camping on the Oregon coast, where I’d cook local seafood over a campfire with shelf-stable V-8 tomato juice and bottled clam juice. I’ve since brought the recipe indoors and gussied it up with fresh fennel, thyme, and saffron, but one whiff of this cioppino and I can hear the waves crashing on my favorite lonesome Pacific beach.

For a more rustic (and thriftier) presentation, use crab legs and quartered body pieces instead of p