San Francisco Cioppino Seafood Stew

Name: San Francisco Cioppino Seafood Stew
Ingredients: 1/2 cup butter; 1 onion, chopped; 1 fennel bulb, thinly sliced; 4 cloves garlic, minced; 1/2 bunch fresh parsley, chopped; 1 tablespoon dried basil; 1 teaspoon kosher salt; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon crushed red pepper flakes; 1 1/2 cups white wine (optional - can replace with additional fish or chicken stock); 1 (28 ounce) can crushed tomatoes; 1 (14.5 ounce) can diced tomatoes; 5 cups fish or seafood stock*; 2 bay leaves; 1 pound small clams; 1 pound mussels, scrubbed and debearded; 2 pounds crab (I used 1 whole cooked Dungeness crab, with its legs removed from its body); 1 pound uncooked large shrimp, peeled and deveined; 1 pound bay scallops; 1/2 pound cod fillet, cut into large chunks (or other firm-fleshed fish like halibut or salmon); Fresh basil and parsley, chopped, for garnish

"Considered the signature dish of San Francisco, Cioppino is a wonderful seafood stew that is perfect for entertaining and holidays!..."

INGREDIENTS

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1/2 cup butter

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1 onion, chopped

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1 fennel bulb, thinly sliced

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4 cloves garlic, minced

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1/2 bunch fresh parsley, chopped

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1 tablespoon dried basil

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1 teaspoon kosher salt

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1/2 teaspoon dried thyme

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1/2 teaspoon dried oregano

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1/2 teaspoon crushed red pepper flakes

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1 1/2 cups white wine (optional - can replace with additional fish or chicken stock)

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1 (28 ounce) can crushed tomatoes

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1 (14.5 ounce) can diced tomatoes

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5 cups fish or seafood stock*

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2 bay leaves

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1 pound small clams

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1 pound mussels, scrubbed and debearded

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2 pounds crab (I used 1 whole cooked Dungeness crab, with its legs removed from its body)

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1 pound uncooked large shrimp, peeled and deveined

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1 pound bay scallops

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1/2 pound cod fillet, cut into large chunks (or other firm-fleshed fish like halibut or salmon)

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Fresh basil and parsley, chopped, for garnish

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