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1
In a very large soup pot, heat 1/4 cup of the olive oil until shimmering.
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2
Add the chopped garlic, jalapenos, bell peppers, onion and bay leaf and cook, stirring occasionally, over moderately high heat until softened and beginning to brown, about 10 minutes.
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3
Add the tomato paste and cook, stirring, for 1 minute.
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4
Add the wine and cook until nearly evaporated, about 1 minute longer.
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5
Add the chopped tomatoes and their juices and cook over moderately high heat until slightly thickened, about 5 minutes.
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6
Add the clam broth and water, season lightly with salt and generously with pepper, and bring to a boil.
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7
Simmer over moderate heat until the broth is reduced to about 8 cups, about 20 minutes.
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8
Meanwhile, in a mini food processor, combine the basil leaves with the whole garlic and process until the garlic is finely chopped.
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9
Add the remaining 1/2 cup of olive oil and the crushed red pepper and process the basil puree until smooth.
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10
Season with salt and pepper.
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11
Working over the sink, pull off the flap on the undersides of the crabs.
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12
Remove the top shells and discard.
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13
Pry out the brownish insides and pull off the feathery lungs and discard.
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14
Rinse the crab bodies in cold water and quarter them so that each piece has body and leg.
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15
Add the crabs and clams to the pot.
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16
Cover and cook over high heat, stirring occasionally, until the clams begin to open, about 5 minutes.
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17
Using tongs, transfer the crabs to a large platter.
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18
Add the fish, shrimp, mussels and scallops to the pot, pushing them into the broth.
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19
Return the crabs to the pot, cover and cook, stirring occasionally, until the clams and mussels are fully open and the fish, shrimp and scallops are cooked through, about 8 minutes longer.
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20
Ladle the cioppino into deep bowls and drizzle each serving with some of the basil puree.
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21
Serve with crusty bread and pass the remaining basil puree separately.
