Cioppino

• 4 large garlic cloves, minced
• 2 med. onions, finely chopped
• 1 turkish bay leaf or 1/2 CA bay leaf
• 1 tsp. dried oregano
• 1/2 tsp. red pepper flakes
• 1 1/2 tsps. salt
• 1/2 tsp. black pepper
• 1/4 c. olive oil
• 1/2 red bell pepper, 1 orange bell pepper, 1 yellow bell pepper, diced
• 1 1/2 c. red or white wine
• 1 can diced Italian tomatoes with juice
• 4 tomatoes, peeled, seeded, and chopped
• 1 c. bottled clam juice
• 1 c. chicken broth
• 1 king crab leg
• 18 small clams, scrubbed
• 1 lb. snapper or halibut fillets, cut into pieces
• 1 lb. shrimp, shelled and deveined
• 3/4 lb. sea scallops, cleaned
• 1/4 c. chopped parsley
• 3 Tbs. chopped basil
• 2-3 stalks celery, chopped

1. Cook celery, onions, bay leaf, oregano, salt, pepper, and red pepper flakes in oil in an 8 quart, heavy saucepan until softened. Stir in bell pepper, garlic, and tomato paste. Cook 1 min. Add wine and reduce by half. Add tomatoes and juice, clam juice, and broth. Simmer for 30 minutes covered.
2. Cut crab leg into sections (with shell on.) Add crab and clams and cook until clams just open. Transfer opened clams to a bowl, discarding any that don't open after 10 minutes or so. Salt fish, shrimp, and scallops and add to stew until just cooked through, approximately 5 mins. Discard bay leaf, return clams to stew, taste for seasoning and correct, and top with herbs.

garlic, onions, bay leaf, oregano, red pepper, salt, black pepper, olive oil, red bell pepper, red, italian tomatoes, tomatoes, clam juice, chicken broth, clams, snapper, shrimp, parsley, basil, stalks celery

Taken from www.epicurious.com/recipes/member/views/cioppino-50014029 (may not work)