Cioppino

1. 1

   In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring, until pale golden.

2. 2

   Add onion and cook, stirring, until softened.

3. 3

   Add pepper flakes and bell pepper and cook, stirring, until softened.

4. 4

   Add vinegar and boil until evaporated.

5. 5

   Add wine, oregano, and bay leaf and simmer 5 minutes.

6. 6

   Stir in tomato puree and tomato paste and bring to a boil.

7. 7

   Add crabs and clams and simmer, covered, 15 to 20 minutes, checking often and transferring clams as they open with tongs to a bowl (discard unopened ones).

8. 8

   Transfer crabs with tongs to a cutting board and remove top shells, adding any crab liquid to soup.

9. 9

   Halve or quarter crabs (depending on size) and reserve, with any additional liquid, in a bowl.

10. 10

    Add shrimp, scallops, and fish to soup and simmer, covered, 5 minutes, or until seafood is just cooked through.

11. 11

    Stir in gently crabs, their liquid, and clams and sprinkle with parsley.

* Per serving · 4 servings · Values may vary.