-
1
Begin by poaching the whole crabs: To prepare the crabs, set a large pot of cold water with the garlic, bay leaves, black peppercorns, kosher salt and chili flakes over high heat.
-
2
Bring to a boil, and then drop in the crabs.
-
3
Once the water starts to boil again, reduce the heat and simmer for 12 to15 minutes.
-
4
When the crabs are done, shock them in cold water so they stop cooking.
-
5
Then break each one into 4 pieces, with the pieces cracked to let the sauce in.
-
6
For the cioppino: In a large stockpot over medium heat, heat the oil and cook the onions, fennel and bell peppers until lightly browned.
-
7
Add the minced garlic and tomato paste and cook until it browns, stirring often.
-
8
Add the tomato sauce, 4 cups water, wine, clam juice, lemon juice, sambuca, half the parsley, the chili flakes, salt, basil, oregano, pepper and bay leaves, and simmer for 1 hour.
-
9
Add the pieces of cooked crab to the sauce and simmer for 20 minutes.
-
10
Add the clams and simmer for 5 minutes.
-
11
Add the fish and shrimp and cook until the shrimp turn pink, 4 to 5 minutes.
-
12
DO NOT STIR.
-
13
Remove the bay leaves, stir in the remaining chopped parsley and serve immediately with bread.
