Peel the Onion (1) and dice into quarter inch pieces.
Mince the Garlic (2 clove) and set aside.
Discard stems and seeds of the Green Bell Pepper (1/2). Dice into quarter inch pieces, and set aside.
Cut the Cremini Mushroom (4 ounce) into half inch diced pieces. Remove stems if desired.
Cut the Roma Tomato (2) lengthwise into four wedges. Scoop out the seeds and discard. Slice tomato into thin strips, then into half inch diced pieces. Set aside.
Remove Fresh Parsley (0.25 ounce) leaves from stems. Set aside eight leaves for garnish. Roughly chop the rest of the leaves, and set aside.
Pat the Sea Bass Fillet (1) dry, and slice each fillet in half across to create two equal sized pieces.
Rinse the Fresh Mussels (1 pound) under cold water.
In a large, deep saute pan over medium heat bring White Cooking Wine (1 cup) to a simmer.
Carefully add mussels, being sure not to break the shells. Cover and simmer until mussels open and are just heated through, about two minutes.
Place colander over medium bowl, and strain mussels. Reserve broth for next step.
Rinse and dry the large saute pan, and place over medium high heat. Add Olive Oil (1 teaspoon).
Add the onion, garlic cloves, green bell pepper, and crimini mushrooms and cook for three minutes while stirring.
Add the roma tomatoes and stir to combine. Cook for four minutes.
Add reserved mussel broth, Tomato Paste (2 tablespoon), one cup of water, Vegetable Base (1 package), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Cook for fifteen minutes.
Add sea bass fillets, cover, and cook for four minutes.
Remove half of the mussels from their shells and discard shells.
Pat dry the Medium Shrimp (8). Add mussel meat and shrimp to cioppino, and cook for five minutes.
Add the remaining mussels and chopped parsley. Fold until well combined. Season with more salt and pepper, if desired.
Meanwhile, preheat oven to 400 degrees F (200 degrees C). Using your hands, moisten the outside of Baguette (2) with a little bit of water.
Place in oven directly on wire rack and bake for five minutes.
Remove the baguettes from the oven and cut in half on a bias. Place the cioppino into two bowls, making sure both bowls get plenty of seafood. Ladle the broth into each bowl. Garnish with the remaining parsley leaves. Serve the baguette on the side.