Cioppino

Makes 6 to 8 servings.

2 whole fresh crabs, cracked & cleaned
1-1/2 lb. fresh firm white fish (cod, snapper, sole) cut into 2" cubes
6-8 fresh clams in shell, scrubbed and cleaned
1/2 pound fresh shrimp, cleaned and deveined
2 cans clams with juice
2 cans bay shrimp, drained
1-8 ounce bottle clam juice
3 tablespoons olive oil
1-1/2 cups onions or shallots, chopped
2-16 ounce cans whole tomatoes
1-16 oz can tomato sauce
1-1/2 cups Chardonnay
1 bay leaf
3 tablespoons fresh parsley, finely chopped
3 tablespoons fresh basil, finely chopped or 1 tablespoon dried
1-1/2 tablespoons fresh oregano, finely chopped or 1 tablespoon dried
3 cloves garlic, minced
3 drops Tabasco
salt and pepper to taste

Remove crabmeat from bodies and a few of the legs. Set aside with clams, fish, and shrimp.

Sauté onion in olive oil until limp, about 8 minutes. Add garlic and cook 2 minutes more. Add whole tomato, tomato sauce, bottled clam juice, herbs and wine. Cover and cook for 25-30 minutes over medium heat, stirring occasionally.

Add crab legs, crabmeat, fish chunks, canned clams, canned shrimp and simmer on low heat for 25 minutes.

Add fresh shrimp and clams and cook 10 minutes. Discard any unopened clams.

Add salt, pepper and Tabasco to taste.

Serve with tossed green salad, crusty French bread and
Chardonnay or Cabernet Sauvignon .