Cioppino

• 1 pound Clams
• 1 pound Mussels
• 1 pound Uncooked Large Shrimp
• 1- 1/2 pound Firm Fleshed Fish, Like Halibut Or Seabass
• 3 Tablespoons Olive Oil
• 1 Onion, Chopped
• 3 Large Shallots, Chopped
• 16 cloves Garlic, Minced
• 1- 1/2 teaspoon Crushed Red Pepper Flakes
• 2 teaspoons Salt
• 28 ounces, fluid Canned Diced Tomatoes
• 1/4 cups Tomato Paste
• 1- 1/2 cup Dry White Wine
• 5 cups Chicken Broth (or Fish If You Can Find It)
• 1 Bay Leaf
• 12 Pre-cooked Snow Crab Claws (optional)

1. Clean all the shellfish by scrubbing the clams, scrubbing the mussels and debearding them, peeling and deveining the shrimp, and skinning the fish and cutting it into 2-inch chunks.
2. I usually ask the butcher to skin the fish if necessary.
3. Heat the oil in a very large pot and saute onion and shallots until translucent.
4. Add garlic, red pepper flakes (to taste) and salt and continue to saute about another 2 minutes.
5. Stir in tomatoes, tomato paste, wine, stock and bay leaf.
6. Cover and bring to a boil, reduce heat to low and let simmer for 30 minutes.
7. Add the clams and mussels and let cook for 5 minutes.
8. Add the shrimp and fish and let simmer gently for another 5 minutes, until shrimp and fish are done and mussels and clams are open.
9. Discard any that have remained shut.
10. If using the snow crab claws, place them in gently about 2 minutes prior to the dish being finished to just heat through.
11. Serve immediately with crusty bread.

mussels, shrimp, fleshed fish, olive oil, onion, shallots, garlic, red pepper, salt, tomatoes, tomato paste, white wine, chicken broth, bay leaf, claws

Taken from tastykitchen.com/recipes/main-courses/cioppino-2/ (may not work)