Cioppino

Clean all the shellfish by scrubbing the clams, scrubbing the mussels and debearding them, peeling and deveining the shrimp, and skinning the fish and cutting it into 2-inch chunks. I usually ask the butcher to skin the fish if necessary.

Heat the oil in a very large pot and saute onion and shallots until translucent. Add garlic, red pepper flakes (to taste) and salt and continue to saute about another 2 minutes. Stir in tomatoes, tomato paste, wine, stock and bay leaf. Cover and bring to a boil, reduce heat to low and let simmer for 30 minutes.

Add the clams and mussels and let cook for 5 minutes. Add the shrimp and fish and let simmer gently for another 5 minutes, until shrimp and fish are done and mussels and clams are open. Discard any that have remained shut. If using the snow crab claws, place them in gently about 2 minutes prior to the dish being finished to just heat through.

Serve immediately with crusty bread.