Cioppino

Ingredients

Crab legs

1 pound, cleaned and cut into sections

White fish (such as cod or halibut)

1 pound, cut into bite-sized pieces

Mussels

1 pound, scrubbed and debearded

Clams

1 pound, scrubbed

Shrimp

1 pound, peeled and deveined

Salt

to taste

Black pepper

to taste

Bay leaves

2

Fish stock

4 cups

Dry white wine

1 cup

Canned crushed tomatoes

28 ounces

Red bell pepper

1, diced

Garlic

4 cloves, minced

Onion

1 medium, chopped

Olive oil

2 tablespoons

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté until softened, about 5 minutes.
2. Stir in the canned crushed tomatoes, white wine, fish stock, bay leaves, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, allowing the flavors to meld.
3. After 30 minutes, add the shrimp, clams, mussels, white fish, and crab legs to the pot. Cover and cook for approximately 10 minutes, or until the clams and mussels have opened, the shrimp is pink, and the fish is opaque.
4. Discard any clams and mussels that did not open during cooking.
5. Ladle the cioppino into bowls and serve hot, accompanied by crusty bread for dipping.