San Francisco Cioppino

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 1/2 cups sliced onion
• 2 tablespoons minced garlic
• Kosher salt and freshly ground pepper
• 1/4 cup tomato paste
• 1 cup dry white wine
• 2 1/2 pounds vine-ripened tomatoes, peeled, seeded, and chopped
• 1 red bell pepper, trimmed, seeded, and diced
• 2 tablespoons minced flat-leaf parsley leaves
• 1 tablespoon minced fresh thyme leaves
• 1 bay leaf
• 3 cups fish stock or 1 cup bottled clam broth mixed with 2 cups chicken broth, homemade or low-sodium canned
• 1/4 cup julienned fresh basil leaves
• 12 little neck clams
• 1 cooked Dungeness crab, chopped into large pieces, or 2 Alaskan king crab claws, cracked and quartered
• 12 mussels
• 1 pound large shrimp, butterflied in the shell, and deveined
• 1/2 pound cleaned squid, cut into rings, and tentacles halved
• 1/2 pound sea scallops, trimmed, or firm-fleshed fish, like halibut, cut into 1-inch cubes
• Serving suggestion: hot crusty sourdough bread

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