San Francisco Cioppino

• 2 cooked Dungeness crabs (about 1 1/2 pounds each)
• 4 tablepoons extra-virgin olive oil, plus more for garnish
• 1 large yellow onion, minced
• 1 celery rib, minced
• 1/2 fennel bulb, minced
• 2 cloves garlic, minced
• 1/2 teaspoon red chile flakes
• 1 cup Cakebread Cellars Sauvignon Blanc
• 1 quart fish stock (page 191)
• 2 cups tomato puree (canned is okay)
• 2 bay leaves
• 6 fresh basil leaves, chopped
• Kosher salt
• 2 dozen manila clams
• 2 dozen mussels
• 3/4 pound large shrimp, peeled and deveined
• 1 to 1 1/4 pounds skinless halibut, sea bass, or other firm white fish, cut into 1 1/2-inch cubes
• 2 tablespoons chopped flat-leaf parsley for garnish

1. For each crab, detach the crab legs from the body by hand.
2. With a mallet, crack the legs and claws.
3. Holding the crab from underneath, lift off and discard the hard top shell.
4. Turn the crab over; lift off and discard the triangular tail flap and the feathery gills along both sides.
5. Quarter the body and pick out the meat.
6. Reserve the body shells for the fish stock if desired.
7. Heat a large, wide 8-quart pot over moderately low heat.
8. Add the olive oil.
9. When the oil is hot, add the onion, celery, fennel, garlic, and chile flakes.
10. Saute until the vegetables are soft and sweet, 10 to 15 minutes.
11. Add the wine, raise the heat to high, and bring to a boil.
12. Add the fish stock, tomato puree, bay leaves, basil, and salt to taste.
13. Simmer gently until reduced to the texture of a thin tomato sauce, 15 to 20 minutes.
14. Add the clams and mussels.
15. Cover and cook over high heat until the shellfish begin to open.
16. Add the crab legs and the shrimp.
17. Cover and simmer for about 2 minutes, then add the halibut and the shelled crab meat.
18. To keep the halibut in large chunks, dont stir it into the cioppino; cover the pot and let the fish steam on the surface until white throughout, about 7 minutes.
19. Serve immediately in large bowls, dividing the fish and shellfish evenly and ladling the broth around.
20. Garnish with chopped parsley.
21. Enjoy with Cakebread Cellars Napa Valley Chardonnay or another medium- to full-bodied white wine.

crabs, extravirgin olive oil, yellow onion, celery, fennel bulb, garlic, red chile flakes, cakebread cellars sauvignon, fish, tomato puree, bay leaves, fresh basil, kosher salt, manila clams, mussels, shrimp, skinless halibut, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/san-francisco-cioppino-388220 (may not work)