San Francisco Cioppino with Dungeness Crab and Clams

What you need

• 3 tbsp olive oil
• 1 onion, chopped
• 1 fennel bulb, cored and thinly sliced
• 1 green bell pepper, chopped
• 4 cloves garlic, sliced
• 1/2 tsp red pepper flakes
• 2 tbsp tomato paste
• 1 can (28 oz) whole peeled tomatoes, 800 g, crushed by hand
• 250 ml (1 cup) dry white wine
• 750 ml (3 cups) fish stock, or clam juice
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 cooked Dungeness crab, about 1 kg (2 lb), cleaned and cracked into pieces
• 500 g (1 lb) small clams, scrubbed
• 500 g (1 lb) mussels, scrubbed and debearded
• 400 g (14 oz) firm white fish fillet, such as halibut or cod, cut into 4 cm chunks
• 400 g (14 oz) large shrimp, peeled and deveined
• salt, to taste
• 3 tbsp chopped parsley, for serving
• sourdough bread, toasted, for serving

Method

Restated from the original video

1. 1

   Heat the oil in a large, wide pot over medium heat.

2. 2

   Add the onion, fennel and green bell pepper with a pinch of salt and cook until soft and translucent, 8-10 min.

3. 3

   Stir in the garlic and pepper flakes and cook for 1-2 min until fragrant.

4. 4

   Add the tomato paste and stir for 1 min, then pour in the tomatoes with their juice, the wine and the fish stock.

5. 5

   Add the bay leaves, oregano and basil and bring to a boil. Lower the heat and simmer, half covered, until the broth tastes rich and has reduced slightly, 45 min.

6. 6

   Check the clams and mussels and throw away any that are cracked or stay open when tapped.

7. 7

   Taste the broth and season with salt, then raise the heat so it bubbles steadily.

8. 8

   Add the crab, clams and mussels, cover and cook for 5 min.

9. 9

   Tuck in the fish and shrimp, cover again and cook until the shells have opened, the shrimp are pink and the fish flakes, 4-5 min.

10. 10

    Discard the bay leaves and any shellfish that stayed shut.

11. 11

    Ladle the seafood and broth into wide bowls, sprinkle with the parsley and serve with the bread for dipping.

Imported from howtofeedaloon.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.