Cioppino

Ingredients

• 1 Pound Little Neck Clams
• 1 Pound Mussels (Cleaned & De-Bearded)
• 1 Large Dungeness Crab (Cooked)
• 3 Pounds Halibut Fillets (Cubed)
• 2 Pounds Large Shrimp (Peeled & Deveined)



Seafood Infused Red Sauce

• 1/2 Cup Extra-Virgin Olive Oil
• 1 Large Onion (Diced)
• 3 Cloves Garlic (Minced)
• 1 Large Green Bell Pepper (Seeded & Diced)
• 28 Ounces Italian Style Diced Tomatoes
• 2 Cups Reserved Shellfish Stock
• 2 Cups Red Wine
• 2 Cups Tomato Juice
• 2 Cups Fish Stock
• 1 Bay Leaf
• 1 Small Bunch Fresh Basil (Chopped)
• 1 Large Bunch Fresh Parsley (Chopped)
• 2 Teaspoons Salt
• 1 Teaspoon Freshly Ground Black Pepper

Directions

1. In a large stockpot over medium-high heat, insert a metal steam basket and bring 2 cups water to boil. Add clams & mussels, cover, and steam until the shells just open, about 5 minutes. Discard any seafood that doesn't open. Drain the shellfish, and reserve the cooking liquid. Set aside.
2. Crack and remove the meat from the crab legs. Meanwhile prepare a herb bouquet, by placing the bay leaf, basil and 1/2 of the parsley in a sheet of cheesecloth and tieing up into a tight bundle.
3. Heat the stock pot over medium-high heat, and heat the oil and saute the onions until softend, about 5 minutes. Stir in the minced garlic and saute until fragrant, about 1 minute more. Stir in tomatoes, reserved shellfish stock, wine, tomato juice & fish stock. Stir in the salt, pepper and prepared herb bouquet. Bring to a simmer for 20 minutes. Remove and discard teh herb bouquet.
4. Stir the cubed halibut into the soup and cook covered for 5 minutes, stir in the reserved shellfish and crab and simmer for anthoer 3 minutes.
5. Serve the soup in large bowls with a healthy sprinkle of fresh parsley and a thick slice of garlic bread.