Cioppino

Ingredients

• 1 pinch saffron (optional)
• 1 cup white wine, divided
• 2 T olive oil
• 4-5 cloves garlic
• 1 large onion (about ¾ pound)
• 1 carrot, peeled
• 2 celery ribs
• 1 fennel bulb, trimmed and thinly sliced
• 26 ounces canned or boxed chopped tomatoes (preferably Pomi)
• 13 ounces canned or boxed strained tomatos (preferably Pomi)
• 2 cups water
• 1 cup clam juice
• 1½ cups chicken stock
• 1 bay leaf
• 1 t sweet Spanish smoked paprika (Pimenton de la Vera)
• 1 t dried oregano
• 1 t crushed red pepper flakes (adjust heat with more or less)
• A large handful of parsley, finely chopped, divided
• Salt
• Pepper
• 12 clams
• 12 mussels
• 12 crab claws such as Jonah crab or 1½ pounds dungeness crab legs, cut in 3
• 1 pound white fish such as halibut or snapper
• 12 large shrimp, shell on
• 2 lemons, cut in 6 slices each

Directions

• 1Put saffron and a splash of wine in a small bowl and let sit for 30 minutes.
• 2In a food processor, finely chop garlic. Add onions, carrot, and celery and pulse until coarsely chopped. Heat olive oil in a large pot, such as a dutch oven. When oil is hot, saute garlic, onions, carrots, celery mixture along with the fennel slices until soft, about 20 minutes, stirring frequently.
• 3Add wine saffron mixture and remaining wine, chopped tomatoes, strained tomatoes, water, clam juice, chicken stock and herbs, including half of the chopped parsley. Bring to a boil and reduce heat. Cook covered for about an hour, stirring occasionally. (This broth can be made a day ahead and refrigerated.)
• 4Bring broth back to a boil and add the clams and the mussels and reduce to medium heat. Cook 3-5 minutes until they are mostly open. Add the shrimp, crab and fish and cook another 3-5 minutes until done. Do not overcook. Discard any clams or mussels that did not open.
• 5Ladle shellfish into individual bowls and top with broth. Garnish each bowl with remaining chopped parsley and a wedge or two of lemon.

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