Cioppino

• 1/4 cup extra-virgin olive oil
• 1 medium onion, thinly sliced
• 4 garlic cloves, minced
• 1 dried bay leaf
• 2 tablespoons finely chopped fresh oregano
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1/2 teaspoon crushed red pepper flakes
• 2 cups dry white wine
• 2 cups fish stock
• 1/2 cup clam juice
• 1 28-ounce can crushed tomatoes, with juice
• 1 15-ounce can plum tomatoes, drained, chopped
• 6 cherrystone clams, scrubbed
• 6 mussels, scrubbed, debearded
• 6 sea scallops, muscles removed
• 8 ounces cod or other white fish, cut into 1-inch pieces
• 8 ounces cleaned squid, bodies cut into rings
• 6 large shrimp, peeled, tails intact, deveined

1. Heat the oil in a large pot over medium-high heat.
2. Add the onion, garlic, and bay leaf.
3. Cook until the onion is translucent, about 5 minutes.
4. Add the oregano, parsley, and red pepper flakes.
5. Cook 1 minute.
6. Add the wine, stock, clam juice, and tomatoes.
7. Reduce heat; simmer gently 30 minutes.
8. (You can make the soup to this point up to 2 days ahead, and chill.
9. Reheat; add seafood.)
10. Add the clams; cook, covered, for 10 minutes.
11. Add the mussels; cook, covered, checking often and using tongs to transfer open clams and mussels to a bowl.
12. Discard any that do not open.
13. Add the scallops, cod, squid, and shrimp to the pan; simmer gently until the seafood is cooked through, about 5 minutes.
14. Gently stir in the cooked clams and mussels; ladle into bowls, and serve.

extravirgin olive oil, onion, garlic, bay leaf, fresh oregano, parsley, red pepper, white wine, fish stock, clam juice, tomatoes, tomatoes, cherrystone clams, mussels, muscles, other white fish, bodies, shrimp

Taken from www.epicurious.com/recipes/food/views/cioppino-392274 (may not work)