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1
Heat 1/4 cup olive oil in Dutch oven or large heavy pan over medium heat.
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2
Add onions and saute 1 minute without browning.
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3
Add carrot, green pepper, leek, celery and fennel and saute 5 minutes.
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4
Stir in crushed tomatoes, tomato paste, water, salt, pepper, basil, oregano, thyme, bay leaves and cayenne pepper.
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5
Partially cover and simmer over low heat 2 hours, stirring occasionally.
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6
(Sauce can be covered and kept warm over low heat for several hours longer.
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7
Stir occasionally.)
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8
Remove bay leaves.
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9
Heat remaining 1/4 cup oil in a large skillet over high heat.
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10
Add garlic and cook 5 seconds.
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11
Immediately add fish, shrimp and scallops.
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12
Saute until just cooked through, 2 to 4 minutes.
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13
Add seafood to sauce and stir gently.
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14
Pour wine into skillet and cook 30 seconds over medium heat, stirring up any loose bits.
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15
Add clams to skillet.
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16
Cover and cook until clams open, 2 to 6 minutes.
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17
Transfer clams as they open to sauce.
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18
Discard any that do not open.
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19
Gently stir shrimp and crab meat into sauce.
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20
Cover and cook cioppino until all seafood is hot, 2 to 3 minutes longer.
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21
Ladle cioppino into large casserole or soup tureen or directly into shallow soup plates.
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22
Garnish with chopped Italian Parsley.
