Cioppino

Cioppino is a fish stew traditionally made from the catch of the day.  Have fun experimenting with whatever shellfish and fish you have available in your area.

4 large garlic cloves, minced

2 medium onions, finely chopped

1 small bay leaf

1 teaspoon dried oregano, crumbled

1 teaspoon dried hot red pepper flakes

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1/4 cup olive oil

1 whole green bell pepper, cut into 1/4-inch dice

2 tablespoons tomato paste

1 1/2 cups dry white wine

1 can (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped

1 cup bottled clam juice

1 cup chicken broth

1 pound king crab leg, thawed if frozen

18 small (2-inch) hard-shelled clams such as littlenecks, scrubbed

1 pound skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces

1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined

3/4 pound sea scallops, tough muscle removed from side of each if necessary

1/4 cup finely chopped fresh flat-leaf parsley

3 tablespoons finely chopped fresh basil

Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.

While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.

Serve cioppino immediately in large soup bowls, garnished with chopped fresh basil. 

Cooks' note: The stew — without seafood — can be made 1 day ahead. Cool, uncovered, then chill, covered. Bring to a simmer before adding seafood. 

6 generous portions; under 400 calories each (depending upon the seafood you use)