Cioppino

Ingredients

• 1 ounce butter sweet whole
• 4 ounces clams 
• 2 small crab legs any type
• 0.3 bunch basil fresh chopped
• 1 pinch parsley leaves fresh
• 0.5 ounce garlic peeled sliced
• 1  optional: lemon juiced halved cut in wedges
• 0.5 ounce olive oil 
• 2 medium prawns deveined peeled
• 2 ounces salmon cut into small cubes
• 2 medium scallops 
• 2.5 ounces tomato sauce 
• 4 ounces cooking wine 

Equipment

• bowl
• frying pan

Directions

1. In a medium skillet over high heat, add oil. When oil is hot, briefly saute garlic then add the clams. Reduce heat to medium; add all remaining seafood except scallops. Cook until the fish is almost done. Deglaze the pan with white wine.
2. Add the tomato sauce, scallops and juice from half of the lemon. Cover and let simmer about 3 to 4 minutes.
3. Remove from heat; add parsley, butter and basil.
4. Serve in a large bowl and garnish with lemon wedges.