Name: Cioppino
Cook time: 45 min
Total time: 1 1/2 hr
Yield: Makes 6 servings
Ingredients: 4 large garlic cloves, minced; 2 medium onions, finely chopped; 1 Turkish bay leaf or 1/2 California bay leaf; 1 teaspoon dried oregano, crumbled; 1 teaspoon dried hot red pepper flakes; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 1/4 cup olive oil; 1 green bell pepper, cut into 1/4-inch dice; 2 tablespoons tomato paste; 1 1/2 cups dry red wine; 1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped; 1 cup bottled clam juice; 1 cup chicken broth; 1 (1-pound) king crab leg, thawed if frozen; 18 small (2-inch) hard-shelled clams (1 1/2 pound) such as littlenecks, scrubbed; 1 pound skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces; 1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined; 3/4 pound sea scallops, tough muscle removed from side of each if necessary; 1/4 cup finely chopped fresh flat-leaf parsley; 3 tablespoons finely chopped fresh basil; Garnish: shredded fresh basil leaves and small whole leaves; Accompaniment: focaccia or sourdough bread

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CioppinoRomulo Yanes

San Francisco–Style Seafood Stew

Cooks' note:

· The stew — without seafood — can be made 1 day ahead. Cool, uncovered, then chill, covered. Bring to a simmer before adding seafood.

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