Shrimp, scallops, crab, clams, and red snapper make up this 60-minute fish stew, a dish that sounds Old World Italian but most likely originated in the Italian-Portuguese neighborhood of San Francisco known as North Beach. Although the recipe may seem overwhelming at first, the ingredient list is in fact just made up of kitchen pantry staples and seafood. To cut costs, double up on the least expensive wild seafood and omit the priciest. Serve with a toasted baguette.

　　

Ingredients

Makes 6 servings

　　4 large garlic cloves, minced

　　2 medium onions, finely chopped

　　1 Turkish bay leaf or 1/2 California bay leaf

　　1 teaspoon dried oregano, crumbled

　　1 teaspoon dried red pepper flakes

　　1 1/2 teaspoons salt

　　1/2 teaspoon black pepper

　　1/4 cup olive oil

　　1 green bell pepper, seeded and cut into 1/4-inch dice

　　2 tablespoons tomato paste

　　1 1/2 cups dry red wine

　　1 (28- to 32-ounce) can whole plum tomatoes, drained, reserving juice, chopped

　　1 cup bottled clam juice

　　1 cup chicken broth

　　1 (1-pound) king crab leg, thawed if frozen

　　18 small (2-inch) hard-shelled clams (1 1/2 pounds), such as littlenecks, scrubbed

　　1 pound skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces

　　1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined

　　3/4 pound sea scallops, tough muscle removed from side of each if necessary

　　1/4 cup finely chopped fresh flat-leaf parsley

　　3 tablespoons finely chopped fresh basil

　　Shredded fresh basil leaves and small whole leaves, for garnish

　　Focaccia or sourdough bread, for serving

　　

Step 1

In an 8-quart heavy pot over moderate heat, cook the garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in the oil, stirring, until onions are softened, about 5 minutes. Stir in the bell pepper and tomato paste and cook, stirring, 1 minute more. Add the wine and boil until reduced by about half, 5 to 6 minutes. Then add the tomatoes with their juice, the clam juice, and chicken broth and simmer, covered, 30 minutes. Season with salt and pepper. (Can be made 1 day ahead; refrigerate.)

　　

Step 2

While stew is simmering, hack the crab leg through the shell into 2- to 3-inch pieces with a large heavy knife. Add the crab pieces and clams to the stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.)

　　

Step 3

Lightly season the fish fillets, shrimp, and scallops with salt and add to the stew, then simmer, covered, until just cooked through, about 5 minutes. Discard the bay leaf, then return the clams to the pot and gently stir in the parsley and basil.

　　

Step 4

Serve the cioppino immediately in large soup bowls, garnishing with basil.

　　The Epicurious Cookbook