Cioppino

Ingredients

• 1 leaves basil fresh shredded whole
• 0.5 teaspoon pepper black
• 28 ounces canned tomatoes whole drained chopped canned
• 1 cup chicken broth 
• 1 cup bottled clam juice 
• 18 small clams scrubbed (2-inch) ()
• 1 pound surimi crab sticks frozen thawed
• 1.5 cups wine dry red
• 3 tablespoons basil fresh finely chopped
• 0.3 cup parsley fresh finely chopped
• 4 large garlic clove minced
• 1  bell pepper green cut into 1/4-inch dice
• 1 pound pacific halibut filets skinless red cut into 1 1/2-inch pieces
• 0.3 cup olive oil 
• 2 medium onion finely chopped
• 1 teaspoon oregano dried crumbled
• 1 teaspoon pepper dried red hot
• 1.5 teaspoons salt 
• 0.8 pound scallops 
• 1 pound shells shelled deveined (16 to 20) (tails and bottom segent of shells left intact)
• 6 servings sourdough bread 
• 2 tablespoons tomato paste 
• 1  turkish bay leaf 

Equipment

• bowl
• knife
• pot
• slotted spoon
• tongs

Directions

1. Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute.
2. Add wine and boil until reduced by about half, 5 to 6 minutes.
3. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.
4. While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife.
5. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
6. Serve cioppino immediately in large soup bowls.
7. · The stew — without seafood — can be made 1 day ahead. Cool, uncovered, then chill, covered. Bring to a simmer before adding seafood.