Italian Cioppino ♥

I love all the flavors of Italian Cioppino, here's my homemade recipe enjoy! ♥

Ingredients ♥

1/2 cup extra virgin olive oil 2 medium or 1 large onion, chopped
2 to 4 cloves garlic, minced
2 large cans (1 lb. 12 oz. ea.) tomatoes
(well, you can blanch and peel fresh ones
)2 cans (14.5 oz. ea.) chicken broth
(or equivalent of your own fish or chicken stock)
1 cup fresh parsley, chopped and lightly packed
1 bay leaf
1 Tbsp. dry basil (or chopped fresh to taste)
1/2 tsp. thyme
1/2 tsp. oregano
1 cup water (a bit more/less depending on the wine)
1 to 2 cups dry white wine (use the good stuff)
2 live dungeness crabs (about 4 lbs. total)
(note that you should get them cleaned and cracked)
(or substitute cooked whole, cleaned and cracked crab)
1 1/2 lbs. shrimp, deveined (optionally peeled)
1 1/2 lbs. scallops
(add rock fish or cod with less shrimp/scallops)
Optional: 1/2 lb. clams in shells

Directions  ♥

Melt the olive oil in a 6 to 8 quart pot over medium heat.
Add onions, garlic and parsley; cook, stirring, until
onions are softened. Add tomatoes, mashing them, and
their liquid. Add the broth/stock, bay leaf, other
seasonings, water and wine. Bring to a boil and reduce
heat; cover and simmer about 30 minutes.

If using live crab, add it to simmering sauce and cook,
covered, for 10 minutes.

Add shrimp, scallops, fish (if adding fish), cooked
crab (if using it instead of live crab). If including
clams, place them on top of stew hinge side down, if
possible (depends on the level of liquid). Return stew
to simmering and continue cooking, covered, for 5 to 10
minutes until scallops are opaque and clams have
opened. Discard any clams that don't open.
Serves 8 to 12. enjoy! ♥