San Francisco Cioppino

• 4 pounds Dungeness crabs freshly cooked, approximately 2 lbs each
• 24 clams, well scrubbed
• 3 cups dry white wine
• 1/4 cup olive oil
• 1 yellow onion medium, finely chopped
• 3 cloves garlic minced
• 2 pounds fresh tomatoes peeled, seeded, and chopped, or 1 28-ounce can of tomatoes
• 3 ounces tomato paste
• 1 teaspoon fresh ground black pepper
• 1 teaspoon fresh oregano chopped
• 1 tablespoon basil finely chopped
• 2 pounds white fish fresh, cut into large pieces
• 3/4 pound scallops
• 3/4 pound shrimp peeled and deveined
• fresh parsley Chopped

1. Remove the legs and claws from the crabs and break the body in half, reserving as much of the "crab butter" as possible (the yellow-colored center).
2. Set crab pieces aside and force the crab butter through a sieve into a small bowl. Set aside.
3. Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.
4. Remove clams and discard any that do not open.
5. Strain the stock through a cheesecloth and reserve.
6. In an 8-quart saucepan, heat the oil.
7. Add the onion and garlic and saute over medium heat until soft, but not browned.
8. Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock.
9. Partially cover and simmer for 20 minutes.
10. Add the fish, scallops, shrimp, crab, and crab butter.
11. Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart.
12. Add the clams and heat for a scant 1 minute.
13. Sprinkle with parsley and serve immediately from the pot.

freshly cooked, white wine, olive oil, onion, garlic, tomatoes, tomato paste, fresh ground black pepper, oregano, basil, white fish, scallops, shrimp, parsley

Taken from www.yummly.com/recipe/San-Francisco-Cioppino-1672105 (may not work)