Easy Cioppino

• 1 steamed dungeness crab, cleaned and cracked
• 24 small mussels, scrubbed and debearded
• 24 small clams, scrubbed
• 40 medium shrimp in the shell, deveined
• 1 bag scallops, defrosted
• 1/2 lb calamari, cut into 1" bands
• 1/2 lb whole filet of halibut or other firm-flesh fish
• 3 tbsp olive oil, extra virgin
• 1 small onion, halved and cut in thirds
• 2 garlic cloves, crushed
• 1 small red bell pepper, cut in 2-inch strips
• 1/2 a fennel bulb, cut in thirds
• 2 tsp red pepper flakes
• 2 bay leaves
• 28 oz San Marzano tomatoes, crushed well by hand or pureed
• 2 big sprigs of basil
• 2 sprigs Italian flat parsley,
• 1 tsp dried oregano
• 1 baguette loaf sourdough bread

1. Heat olive oil and garlic in a large pot over medium-high heat for about 1 minute.
2. Add the onions, fennel, red bell pepper, bay leaf and red pepper flakes.
3. Add sea salt and black pepper to taste.
4. Saute over medium-high heat until the onions are translucent, about 2 minutes.
5. Stir in tomatoes and add the basil, parsley and oregano.
6. Continue cooking over medium high heat, stirring occasionally until the sauce is reduced by a third.
7. While the sauce thickens, cut the sourdough baguette into half-inch slices and toast or grill on both sides until crisp.
8. Coat lightly with garlic and olive oil.
9. Set aside in a serving bowl.
10. Add clams and mussels to the pot and cook for 2 minutes.
11. Add the fish fillet, scallops, shrimp, calamari and prawns.
12. Cover the pot and simmer rapidly for about 5 minutes.
13. Add the steamed crab and stir well.
14. Cook until the mussels and clams open, about 4 more minutes.
15. Transfer cioppino into a large bowl and serve immediately with the grilled sourdough bread..

crab, mussels, clams, shrimp, calamari, fish, olive oil, onion, garlic, red bell pepper, fennel bulb, red pepper, bay leaves, tomatoes, basil, parsley, oregano, bread

Taken from cookpad.com/us/recipes/354417-easy-cioppino (may not work)