Seattle-style Cioppino – Seafood Stew

Instructions

1. Remove the legs and claws from the crabs and break the body in half. Clean bodies off.
2. Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.
3. Remove clams and discard any that do not open.
4. Strain the stock through a cheesecloth and reserve.
5. In an 8-quart saucepan, heat the oil.
6. Add the onion and garlic and sauté over medium heat until soft, but not browned.
7. Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock.
8. Partially cover and simmer for 20 minutes.
9. Add the fish, scallops, shrimp, crab, and crab butter.
10. Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart.
11. Add the clams and heat for a scant 1 minute.
12. Sprinkle with parsley and serve immediately from the pot.