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1
For each crab, detach the crab legs from the body by hand.
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2
With a mallet, crack the legs and claws.
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3
Holding the crab from underneath, lift off and discard the hard top shell.
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4
Turn the crab over; lift off and discard the triangular tail flap and the feathery gills along both sides.
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5
Quarter the body and pick out the meat.
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6
Reserve the body shells for the fish stock if desired.
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7
Heat a large, wide 8-quart pot over moderately low heat.
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8
Add the olive oil.
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9
When the oil is hot, add the onion, celery, fennel, garlic, and chile flakes.
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10
Saute until the vegetables are soft and sweet, 10 to 15 minutes.
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11
Add the wine, raise the heat to high, and bring to a boil.
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12
Add the fish stock, tomato puree, bay leaves, basil, and salt to taste.
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13
Simmer gently until reduced to the texture of a thin tomato sauce, 15 to 20 minutes.
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14
Add the clams and mussels.
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15
Cover and cook over high heat until the shellfish begin to open.
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16
Add the crab legs and the shrimp.
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17
Cover and simmer for about 2 minutes, then add the halibut and the shelled crab meat.
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18
To keep the halibut in large chunks, dont stir it into the cioppino; cover the pot and let the fish steam on the surface until white throughout, about 7 minutes.
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19
Serve immediately in large bowls, dividing the fish and shellfish evenly and ladling the broth around.
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20
Garnish with chopped parsley.
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21
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another medium- to full-bodied white wine.
