Cioppino Alla Toscana (Tuscan Fish Stew)

• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, sliced
• 1/2 medium onion, chopped
• 1 ounce dry white wine
• 5 littleneck clams, soaked in cold water and well scrubbed
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1/2 large Dungeness crab, cleaned and cracked
• 1/4 pound large shrimp, peeled and deveined
• 6 ounces cleaned mussels, well scrubbed
• 1/4 pound cubed whitefish (cod, grouper, bass, trout, or halibut)
• 1 tablespoon fresh parsley, finely chopped
• Peel of 1/2 lemon, finely grated

1. 1. In an 8-quart pot, heat the olive oil and saute the garlic and onions in the olive oil until translucent.
2. 2. Add the white wine, clams, basil, and oregano. Cook, covered, until clams open (about 8 minutes). Remove opened clams and set aside. Discard any unopened clams.
3. 3. Add the crab and shrimp; bring to a boil slowly and cook until shrimp are opaque.
4. 4. Add the mussels and whitefish; allow the stew to simmer for an additional 10 minutes. Remove from heat; allow the stew to sit for 10 minutes. Discard any unopened mussels.
5. 5. Add parsley and lemon peel, return to heat, and simmer until shrimp turn pink. Serve in 2 shallow bowls.

extravirgin olive oil, clove garlic, onion, white wine, littleneck clams, basil, oregano, crab, shrimp, mussels, whitefish, fresh parsley, lemon

Taken from www.epicurious.com/recipes/member/views/cioppino-alla-toscana-tuscan-fish-stew-1258135 (may not work)