Servings: 6 servings

San Freancisco style seafood stew



Saute garlic, onion, bay leaf, oregano and red pepper flakes with salt & pepper in oil in an 8-qt. heavy pot over med. heat, stirring, until onions are soft, about 5 min. Stir in bell pepper and tomato past and cook, stirring, 1 min. Add wine and boil until reduced by half, 5 to 6 min. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 min. Season with salt & pepper. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 min, checking every minute after 5 min. and transferring open clams to bowl with a slotted spoon. (Discard any unopened clams after 10 min.) Lightly season fish fillets, shrimp, and scallops with Old Bombay seasing and add to stew, simmer, covered, until just cooked through, about 5 min. Discard bay leaf and return clams to pot and gently stir in parsley and basil. Serve cioppino immediately in large soup bowls along with garlic toasts. You can prepare the stew, without seafood, a day ahead. Bring to simmer before adding seafood.