Spicy Cioppino

• 1 1 3/4-pound cooked whole Dungeness crab
• 1/3 cup olive oil
• 1 cup finely chopped onion
• 1 tablespoon chopped fresh marjoram
• 1 bay leaf
• 1 2-ounce can anchovy fillets, drained, chopped
• 1/2 cup chopped fresh parsley
• 3 garlic cloves, minced
• 2 tablespoons harissa paste* or chili-garlic sauce**
• 2 cups dry white wine
• 2 cups fish stock or bottled clam juice
• 2 cups canned crushed tomatoes with puree
• 16 mussels, scrubbed, debearded
• 10 ounces cod or other white fish, cut into 3/4-inch pieces
• 1/2 pound cleaned squid, bodies cut into rings
• 1/2 pound uncooked large shrimp, peeled, deveined

1. Remove crab legs and cut at joints.
2. Cut crab body into quarters; scrape out gills and intestines and discard.
3. Heat olive oil in large pot over high heat.
4. Add chopped onion, marjoram and bay leaf.
5. Saute 2 minutes.
6. Add anchovies, parsley, garlic and harissa paste; saute 2 minutes.
7. Add crab legs and body pieces and white wine.
8. Reduce heat; simmer 4 minutes.
9. Add stock and tomatoes.
10. Increase heat and boil 5 minutes.
11. Add mussels; cook until mussels open, about 7 minutes (discard any mussels that do not open).
12. Add remaining seafood; simmer until cod and shrimp are opaque in center, stirring often, about 4 minutes.
13. Ladle cioppino into bowls and serve.
14. *Available in Middle Eastern markets and some supermarkets.
15. **Available in Asian markets and in the Asian foods section of some supermarkets.

crab, olive oil, onion, fresh marjoram, bay leaf, anchovy, parsley, garlic, harissa paste, white wine, fish stock, tomatoes, mussels, white fish, bodies, shrimp

Taken from www.epicurious.com/recipes/food/views/spicy-cioppino-102853 (may not work)