San Francisco Cioppino

Ingredients

• •2 pounds canned tomatoes
• •24 clams
• •3 cups wine
• •4 pounds dungeness crabs
• •2 pounds fish
• •1 tablespoon basil
• •parsley
• •3 large cloves garlic
• •1 teaspoon ground pepper
• •¼ cup olive oil
• •1 teaspoon oregano
• •¾ pound shrimp
• •¾ pound scallops
• •3 ounces tomato paste
• •1 medium onion

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Method

From foodista.com — read the original

1. 1Remove the legs and claws from the crabs and break the body in half, reserving as much of the "crab butter" as possible (the yellow-colored center). Set crab pieces aside and force the crab butter through a sieve into a small bowl. Set aside.
2. 2Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.
3. 3Remove clams and discard any that do not open. Strain the stock through a cheesecloth and reserve. In an 8-quart saucepan, heat the oil.
4. 4Add the onion and garlic and saut over medium heat until soft, but not browned.
5. 5Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock. Partially cover and simmer for 20 minutes.
6. 6Add the fish, scallops, shrimp, crab, and crab butter. Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart.
7. 7Add the clams and heat for a scant 1 minute.
8. 8Sprinkle with parsley and serve immediately from the pot.