Cioppino

By tulawdog

Ingredients

• 1/4 cup extra virgin olive oil
• 2 medium onions, diced
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cloves garlic, minced
• 1 green pepper, diced small
• 2 tablespoons tomato paste
• 1 cup red wine
• 1/2 cup white wine
• 1 can chicken stock
• 1 cup clam juice, 1 bottle
• 1/4 cup chopped basil
• 1/2 cup chopped parsley
• 1 pound halibut, cut 1″ thick
• 1 pound shrimp, peeled and deveined
• 2 pounds mussels
• 2 king crab legs, meat removed and shells discarded

Preparation

Step 1

Heat oil in a deep skillet or Dutch oven over medium high heat. Add onions, bay leaf, oregano, red pepper flakes, salt and pepper and cook until onion is translucent, about 5 minutes. Add garlic, green pepper and tomato paste and stir together for 2 minutes. Add red and white wine and simmer until reduced by half. Add chicken stock and clam juice, along with crushed tomatoes. Bring to a boil and reduce to simmer. Cover and cook for 30-60 minutes. Stir in basil and parsley and add seafood. Increase heat to bring to a simmer and cook until seafood is cooked through and mussels have opened, about 5-10 minutes.