Cioppino

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 6 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 1 large (28-ounce) can crushed tomatoes (or 4 tomatoes, chopped)
• 2 cups clam juice
• 1/2 cup dry white wine (Chardonnay, Pinot Grigio, etc.)
• 50 live clams, washed
• 1 pound raw shrimp
• 1/2 pound Dungeness or king crab legs, cut at each joint
• 1 pound firm white fish (halibut, snapper, mahi mahi), cut into bite-sized chunks
• Salt, to taste
• Pepper, to taste
• 1/4 cup chopped Italian parsley, to garnish

1. Warm the olive oil in a stockpot over medium heat.
2. Add the onion and saute until softened, stirring occasionally, about 4 minutes.
3. Add the garlic, red pepper flakes, basil, thyme and bay leaves; saute until the garlic is aromatic, about 1 minute.
4. Stir in the tomatoes and clam juice; bring to a simmer and reduce heat to medium-low.
5. Simmer uncovered for 20 minutes to allow the flavors to marry.
6. Add the clams and white wine.
7. Bring to a simmer and cover, cooking until the clams have started to open, about 5 minutes.
8. Stir in the shrimp and crab legs, then carefully add the fish pieces (dont stir after adding the fish).
9. Cover again and cook until the shrimp and fish are opaque and the clams are fully opened, another 3 to 4 minutes.
10. Taste for salt and pepper and garnish with parsley.

olive oil, onion, garlic, red pepper, dried basil, thyme, bay leaves, tomatoes, clam juice, white wine, live clams, shrimp, crab legs, white fish, salt, pepper, italian parsley

Taken from www.foodandwine.com/recipes/cioppino (may not work)