Cioppino

• 2 tsp olive oil
• 1 None onion, coarsely chopped
• 1 bulb fennel, trimmed, coarsely chopped
• 3 cloves garlic, crushed
• 6 None tomatoes, coarsely chopped
• 1 x 14 oz can crushed tomatoes
• 1/2 cup dry white wine
• 3/4 cup chicken broth
• 1 lb clams, rinsed
• 1 lb uncooked large shrimp, peeled, deveined
• 1 lb swordfish steaks, cut into 1 inch pieces
• 8 None scallops
• 12 oz cooked crab meat
• 2 tbsp basil, coarsely chopped
• 4 tbsp flat-leaf parsley, coarsely chopped

1. Heat oil in large saucepan. Cook onion, fennel and garlic, stirring, until onion softens. Add fresh tomato and cook, stirring, for 5 mins or until pulpy. Stir in undrained crushed tomatoes, wine, broth and 3/4 cup water. Reduce heat and simmer, covered, for 20 mins.
2. Add clams to pan and simmer, covered, for 5 mins or until clams open (discard any that do not). Add shrimp, swordfish and scallops and cook, stirring occasionally, for 5 mins or until seafood has changed in color and is cooked as desired. Remove from heat. Stir in crab meat and herbs.

olive oil, onion, fennel, garlic, tomatoes, tomatoes, white wine, chicken broth, clams, shrimp, swordfish steaks, scallops, crab meat, basil, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/29495 (may not work)