Cioppino

• 2 tablespoons extra virgin olive oil
• 1 large shallot, minced
• 1 fennel bulb, thinly sliced
• 3 cloves garlic, minced
• 6 6 inch sprigs thyme
• 2 8 inch sprigs rosemary
• 2 tablespoons Italian flat leaf parsley, chopped
• 1/2 teaspoon red pepper flakes
• 32 ounces crushed tomatoes
• 2 bottles clam juice
• 1 cup dry red wine
• Salt and freshly ground black pepper
• 16 top neck clams, rinsed
• 16 mussels, rinsed and debearded
• 1 pound halibut, cut in 1 inch cubestt16 large shrimp, shelled and deveined
• 16 bay scallops
• 2 large squid tubes, sliced in 1/8 inch rings
• 16 snow crab claws
• 4 tablespoons Sambucca
• Chopped Italian flat leaf parsley for garnish

1. In a saute pan, saute shallot in olive oil for 1 minute. Add garlic and saute for 1 minute. Add fennel and saute for 1 minute. Add thyme, rosemary, red pepper flakes and parsley and saute for 1 minute. Add tomatoes, clam juice and wine and bring to a boil. Season with salt and pepper. Simmer for 20 minutes. Remove herb stems and add clams, mussels and shrimp. Simmer for 4 minutes. Add halibut and simmer for 3 minutes. When all clam and mussel shells have opened, add scallops, squid and crab claws. Remove from heat and let stand for 2 minutes. To serve, divide fish, shellfish, and sauce among 4 soup bowls. Top each bowl with a tablespoon of Sambucca and parsley. Serves 4. NOTE: You can use lobster tails, sea bass, or other fish or shellfish.

extra virgin olive oil, shallot, fennel bulb, garlic, thyme, rosemary, italian flat leaf parsley, red pepper, tomatoes, clam juice, red wine, salt, neck clams, mussels, shrimp, bay scallops, squid tubes, snow crab claws, italian flat leaf

Taken from www.epicurious.com/recipes/member/views/cioppino-50084366 (may not work)