Crab Cioppino a La Mary Panizerra

• 2 large dungeness crabs, cooked
• 12 lb shark fillets or 12 lb cod, fresh
• 14 lb fresh shrimp
• 1 lb steamer clam, in shells
• 12 cup olive oil
• 1 white onion, chopped
• 4 garlic cloves, finely chopped
• 12 cup fresh parsley, finely chopped
• 1 cup dry marsala or 1 cup dry sherry
• 12 ounces tomato sauce
• 16 ounces stewed tomatoes
• 13 cup mushroom, chopped
• 14 teaspoon salt
• 12 teaspoon white pepper
• 14 teaspoon tarragon
• 1 whole bay leaf
• 1 12 lbs linguine

1. In a large pot brown onion, garlic and parsley in olive oil.
2. When onions are translucent, add tomato sauce and stewed tomatoes.
3. Add sherry, mushrooms and seasonings.
4. simmer 15 minutes
5. Add shark or ling cod, in two-inch square chunks.
6. Allow to simmer on low heat for 1 to 2 hours, stirring occasionally.
7. 20 minutes before serving, add crab, clams and shrimp.
8. Stir pot occasionally.
9. When clams have popped open its done, serve over linguini.

crabs, cod, fresh shrimp, steamer clam, olive oil, white onion, garlic, fresh parsley, marsala, tomato sauce, tomatoes, mushroom, salt, white pepper, tarragon, bay leaf, linguine

Taken from www.food.com/recipe/crab-cioppino-a-la-mary-panizerra-324978 (may not work)