This is bizarre. Something got definitely lost in translation here, and we are missing a crucial line. You got me so intrigued I just had to go back to my original recipe, and here it is in its entirety. You should have not trouble whatsoever: Thanks so much for catching it!

CIOPPINO

1/3 cup olive oil
6 cloves garlic
4 ribs celery, peeled
2 red peppers
1 large onion, quartered
1 fennel bulb, quartered, centers removed, sliced thin
3 leeks, darkest parts removed, sliced
1 large can (28 ounces) crushed tomatoes
2 cups dry white wine
6 cups water
6 bay leaves, or 1 teaspoon ground
2 good pinches saffron
2 tablespoons paprika
1 tablespoon anise or fennel seeds
Good pinch cloves
Good pinch red pepper flakes
2 2-ounce can anchovies, drained and rinsed

1 side salmon (about 3 pounds), cut in large cubes
1 pound flaked mock crab
1 large bunch flat parsley, minced

Heat the oil in a heavy wide bottom pot. In a food processor, coarsely grind the garlic, celery, pepper and onion. Add the ground mixture to the pot, with the leeks, and sauté until translucent. Add all the remaining ingredients in the first set and bring to a boil. Reduce the flame to medium, and cook covered 30 minutes. Add the fish and parsley and cook just 5 more minutes. Ladle into soup bowls, and serve with good toasted bread or croutons.

Thanks for your comment. I beg to disagree with you. the instructions are clear and will make you a great dish: Enjoy! Still if there is a step that is not clear to you, do not hesitate to ask.