Cioppino

• 1 tablespoon(s) extra-virgin olive oil
• 1  onion, chopped
• 1  green bell pepper, chopped
• 4 clove(s) garlic, finely chopped
• 1 cup(s) dry red wine
• 1 can(s) (14-ounce) diced tomatoes
• 1 bottle(s) (8-ounce) clam juice
• 1/2 cup(s) chopped fresh parsley
• 1  bay leaf
• 1/2 teaspoon(s) dried oregano
• 1/4 teaspoon(s) crushed red pepper
• 1 pound(s) mussels, scrubbed and debearded
• 1 pound(s) crab legs, cut into 4-inch pieces
• 1 pound(s) (30-40 per pound) medium shrimp, peeled and deveined
• 1 pound(s) firm white fish fillet, such as cod, haddock or halibut
• 1/4 cup(s) chopped fresh basil
• Salt and freshly ground pepper to taste

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Directions

1. Heat oil in a heavy soup pot or Dutch oven over medium heat. Add onion and green pepper; cook, stirring, until softened, about 5 minutes. Add garlic and cook until aromatic, about 1 minute. Stir in wine and bring to a boil; cook for 3 minutes, then add tomatoes, clam juice, parsley, bay leaf, oregano and crushed red pepper. Cover, leaving the lid slightly ajar; simmer, stirring occasionally, until the broth is rich and thick, 20 to 30 minutes.
2. Add mussels, cover and cook for 2 minutes. Remove the mussels with tongs as they open, reserving them in a large bowl. Discard any mussels that do not open. Add crab legs, return to a simmer and cook, uncovered, until the crab is heated through, about 5 minutes. Remove with tongs and reserve along with the mussels. Add shrimp, fish and chopped basil; cover and simmer until the shrimp turns pink and the fish is opaque, 2 to 3 minutes. Discard the bay leaf. Taste and adjust seasonings with salt and pepper. Return the reserved mussels and crab legs to the pot. Reheat briefly and serve.

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