San Francisco-Style Cioppino

Ingredients

• 1  bay leaf 
• 0.5 teaspoon peppercorns whole black
• 1.5 teaspoons peppercorns black
• 6 servings serving suggestion: garlic bread 
• 1 small carrots chopped
• 1 small carrots coarsely chopped
• 2 ribs celery chopped
• 2 ribs celery coarsely chopped
• 11 cups bottled clam juice 
• 3  dungeness crab legs and bodies whole with the crabmeat intact
• 0.5 teaspoon fennel seeds 
• 1 pound fish bones fresh canned
• 0.5 bunch basil fresh chopped
• 2 cloves garlic mashed
• 5 cloves garlic chopped
• 0.5  bell pepper green chopped
• 2 teaspoons hot sauce recommended: Tabasco
• 18  littleneck clams scrubbed
• 18  mussels black scrubbed
• 0.3 cup olive oil 
• 0.5 bunch oregano fresh chopped
• 0.3 bunch parsley stems 
• 12  prawns deveined peeled for stock shells reserved
• 0.5 bottle red wine good
• 2 teaspoons red wine vinegar 
• 1.5 pounds sea bass fresh firm cut into 1 1/2-inch pieces
• 1 small serrano chile 
• 6 servings shells from the prawns 
• 10 cups tomatoes pureed marzano-style canned recommended: Di Napoli, San
• 2 teaspoons worcestershire sauce 
• 1 small onion yellow chopped
• 1 small onion yellow coarsely chopped

Equipment

• bowl
• ladle
• pot
• sieve

Directions

1. Watch how to make this recipe.
2. For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute until tender, about 5 minutes.
3. Add the garlic, chile, herbs, and seasonings and cook until fragrant.
4. Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated.
5. Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 1 1/2 hours, stirring occasionally. Strain through a fine strainer, discarding the solids.
6. Place the strained liquid into a clean pot and bring to a simmer.
7. Add the crab, clams, mussels, and sea bass, cover the pot, and cook for 2 to 3 minutes.
8. Add the prawns and cook an additional 2 to 3 minutes.
9. To serve: Divide the seafood into 6 large bowls and ladle the broth over top.
10. Serve with garlic bread.
11. In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids.