18 small hard-shelled clams such as littlenecks scrubbed (2-inch) ()
1 pound king crab leg frozen thawed
1.5 cups cooking wine dry red
3 tablespoons basil fresh finely chopped
0.3 cup flat-leaf parsley fresh finely chopped
4 large garlic cloves 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 onions finely chopped
1 teaspoon oregano dried crumbled
1 teaspoon pepper flakes dried red hot
1.5 teaspoons salt
0.8 pound sea scallops
1 pound shrimp 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 or
Equipment
bowl
knife
pot
slotted spoon
tongs
Directions
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.
Add wine and boil until reduced by about half, 5 to 6 minutes.
Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.
While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife.
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.
Serve cioppino immediately in large soup bowls.
· The stew — without seafood — can be made 1 day ahead. Cool, uncovered, then chill, covered. Bring to a simmer before adding seafood.
