Cioppino Recipe

• Drizzle of olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 small red pepper, finely chopped
• pinch red pepper flakes
• 2 bay leaves
• 1 pound king crab legs (about 2 whole legs) , cut into 3-inch segments
• 1 cup chicken stock
• 28 ounce can whole tomatoes
• Kosher salt and cracked black pepper
• 1/2 pound firm flesh white fish (pollock or flounder, for example), cut into 3 inch chunks
• 1/2 pound scallops
• 1/2 pound shrimp, peeled and deveined
• 1 1/2 pounds clams

1. Heat olive oil in skillet over medium high heat. Add onion and cook until translucent, about 5 minutes, then add garlic, red pepper, red pepper flakes and bay leaves and cook until garlic is aromatic - about 4 minutes.
2. Add crab to pan and toss with vegetables. Pour stock and tomatoes over crab mixture and bring to a simmer, then season to taste with salt and pepper. Add fish, scallops, shrimp and clams to the pan and cover. Cook until clams are open, about 10 minutes. Serve with sliced scallions and toasted bread (ideally sourdough).

drizzle of olive oil, onion, garlic, red pepper, red pepper, bay leaves, crab, chicken stock, tomatoes, kosher salt, white fish, scallops, shrimp, clams

Taken from www.seriouseats.com/recipes/2012/02/cioppino-tomato-seafood-stew-san-francisco-recipe.html (may not work)