Cioppino

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried crushed red pepper
• 1 1/2 teaspoons salt
• 1/2 teaspoon coarsely ground black pepper
• 4 cups seafood broth, chicken broth, or clam juice
• 1 cup dry white wine
• 2 (28-ounce) cans fire-roasted diced tomatoes, undrained
• 1/4 cup tomato paste
• 12 littleneck clams, scrubbed
• 1 pound firm white fish such as Alaska halibut or cod
• 1 pound raw small or medium shrimp, peeled and deveined
• 1 pound cracked Dungeness crab, king or snow crab claws, or jumbo lump crab
• 1/2 pound squid, bodies sliced into 1/4-inch rings and tentacles halved (optional)
• 1/4 cup chopped fresh parsley
• Sourdough bread

1. Heat oil in a large soup pot over medium heat. Add onion and garlic, and cook 7 to 10 minutes or until tender. Stir in bay leaves and next 5 ingredients. Cook 2 minutes.
2. Stir in broth and next 3 ingredients. Bring to a boil, reduce heat, and simmer 30 minutes.
3. Stir in clams and white fish; cook 5 minutes. Stir in shrimp, crab, and squid, if desired. Cook 5 minutes or until seafood is opaque and clams open wide. (Discard any that do not.)
4. Ladle cioppino into bowls, and top with chopped parsley. Serve with sourdough bread.

olive oil, onion, garlic, bay leaves, oregano, thyme, red pepper, salt, ground black pepper, seafood broth, white wine, tomatoes, tomato paste, littleneck clams, white fish, shrimp, crab, bodies, parsley, bread

Taken from www.myrecipes.com/recipe/cioppino-3 (may not work)