San Francisco Bay Cioppino

Ingredients

• 3 live dungeness crabs
• 2 pounds head-on shrimp
• 2 dozen clams
• 3 pounds large live mussels
• 2 pounds striped bass fillet
• 1 pound halibut fillet
• 1 pound lingcod fillet
• 1 pound clean, sliced squid rings
• 1 pound fresh eel meat
• 1/2 cup basil leaves
• 1 tablespoon crushed red pepper flakes
• 1/2 cup plus 3 tablespoons olive oil
• 2 large onions, diced (about 2 cups)
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 2 tablespoons finely chopped garlic
• 2 cups canned plum tomatoes
• 1 pint red Zinfandel wine
• 1 quart shellfish broth (see recipe below)
• 1 cup dry sherry
• Herb sachet: thyme, oregano, bay leaf, parsley B tied in cheesecloth
• 1 cup dry porcini mushrooms, washed and soaked

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