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1
Combine the olive oil, butter, and garlic in a wide, deep pot over medium heat.
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2
Cook, stirring, until the garlic is fragrant but not browned, 2 minutes.
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3
Add the clams and wine, cover, increase the heat to medium-high, and steam until the clams start to open, about 5 minutes.
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4
Add the mussels, cover, and steam until the mussels just start to open, about 2 minutes.
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5
(Discard any clams or mussels that do not open.)
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6
Stir in the Cioppino Sauce, Worcestershire, and saffron, and bring to a simmer.
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7
Add the shrimp and simmer for about 5 minutes.
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8
Then gently stir in the squid, fish, and scallops, and simmer until they are all just cooked through, about 5 minutes.
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9
Gently stir in the crabmeat during the last minute or so of cooking time.
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10
Heat the olive oil in a large saucepan over medium heat.
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11
Add the onions and saute until soft, about 5 minutes.
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12
Add the garlic, bay leaves, parsley, and basil, and cook for 1 minute; do not brown.
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13
Stir in the crushed tomatoes, tomato puree, 3 1/2 cups water, the clam base (if using), brown sugar, celery salt, Worcestershire, and cinnamon.
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14
Season with salt, black pepper, and red pepper flakes to taste.
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15
Bring to a boil.
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16
Reduce the heat to medium-low, and simmer, stirring occasionally, until thickened, 1 1/4 hours.Remove the bay leaves before serving.
