Cioppino

Ingredients

• 3 Tbsp olive oil
• 1 large onion, chopped
• 1 bulb fennel, thinly sliced
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 3 Tbsp tomato paste
• 1 1/2 cups dry white wine
• 1 can (28 oz) crushed or diced tomatoes
• 4 cups fish stock or clam juice
• 1 bay leaf
• 1 tsp salt
• 1 lb littleneck or manila clams
• 1 lb mussels
• 1 1/2 lb firm white fish such as halibut or cod, in chunks
• 1 lb large shrimp, peeled and deveined
• 1 lb cooked Dungeness crab legs, cracked
• 1/4 cup fresh parsley, chopped

Before you start

• Scrub the clams and mussels; debeard the mussels.
• Peel and devein the shrimp; cut the fish into 2-in chunks.
• Crack the crab legs.

Directions

1. Sauté over medium heat until soft, 10 min: olive oil, onion, fennel.
2. Stir in, cook 2 min: step 1, garlic, red pepper flakes, tomato paste.
3. Pour in, simmer 3 min: step 2, dry white wine.
4. Cover, simmer 30 min: step 3, crushed or diced tomatoes, fish stock or clam juice, bay leaf, salt.
5. Cover, simmer 5 min until shells start to open: step 4, littleneck or manila clams, mussels.
6. Add gently, simmer 5 min until fish flakes and shrimp turn pink: step 5, firm white fish such as halibut or cod, large shrimp, cooked Dungeness crab legs.
7. Discard bay leaf and unopened shells, sprinkle with: step 6, fresh parsley.