Name: Cioppino
Ingredients: 1/4 cup extra virgin olive oil; 1 1/2 cup chopped yellow onion; 3/4 cup chopped parsley; 3 large cloves of minced garlic; 1 qt. chicken broth; 1 1/2 cup chablis or sauterne; 1/2 tsp thyme chopped; 1/2 tsp marjoram chopped; 2 large cans solid pack tomatoes; 2-3 tsp chopped basil or pesto; salt and pepper to taste; 1 large or extra-large Dungeness crab live, cleaned and cracked; 2 lbs. boneless white fish-lingcod, rockcod, red snapper or halibut; 3/4 -1 lb. raw shelled shrimp, deveined; 3/4 -1 lb. raw sea scallops; 1 1/2 dozen small clams (cockles) in their shells, steamed, save liquid; 1 1/2 dozen blue mussels in their shells -steamed, save liquid; 1 lb. squid cleaned & skinned with whole tentacles, mantle in 2-3 pieces

Cioppino

Ingredients

1/4 cup extra virgin olive oil
1 1/2 cup chopped yellow onion
3/4 cup chopped parsley
3 large cloves of minced garlic
1 qt. chicken broth
1 1/2 cup chablis or sauterne
1/2 tsp thyme chopped
1/2 tsp marjoram chopped
2 large cans solid pack tomatoes
2-3 tsp chopped basil or pesto
salt and pepper to taste
1 large or extra-large Dungeness crab live, cleaned and cracked
2 lbs. boneless white fish-lingcod, rockcod, red snapper or halibut
3/4 -1 lb. raw shelled shrimp, deveined
3/4 -1 lb. raw sea scallops
1 1/2 dozen small clams (cockles) in their shells, steamed, save liquid
1 1/2 dozen blue mussels in their shells -steamed, save liquid
1 lb. squid cleaned & skinned with whole tentacles, mantle in 2-3 pieces

Instructions

Heat oil. Add onions and cook over low to medium heat for 10 minutes. Add garlic, cook for 1-2 minutes. Add parsley, cook 1-2 minutes more. Add wine to the pot and bring to a boil. Boil for 5 minutes then add broth and tomatoes, chopped coarsely, with their juice, herbs and seasonings. As an option at this time, add 1 hot red pepper diced. Simmer for 30 minutes. Add crab, cook for 10 minutes. Add shrimp, scallops, and squid. Cook for 5 minutes more. Add raw fish pieces. Cook 1-2 minutes or until slightly firm. Add steamed clams and mussels and their liquids to the pot. Serve with chunks of toasted garlic bread.