Another recipe from Denise at Eat Laugh Love, (evans-eatlaughlove.blogspot.com) who she says is an easy, impressive, company-worthy entrée. Don’t be intimated by the long list of ingredients. This comes together very easily and is really delicious.
4 large garlic cloves, minced
2 medium onions, finely chopped
1 cup celery, chopped
1 bay leaf
1 tbsp. oregano, crumbled
1 tsp. dried rosemary
1 tbsp. dried thyme
1 tsp. dried hot red pepper flakes
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 tbsp. olive oil
1 red bell pepper, cut into 1/4-in. dice
1 large bulb fennel, cut into 1/4-in. dice
2 tbsp. tomato paste
1 1/2 cups dry white wine
2 15-oz. cans fire-roasted diced tomatoes
1 6-oz. bottle clam juice
2 cups tomato or marinara sauce
16 hard-shelled clams (about 1 1/2 lbs.) such as littlenecks, scrubbed
16 mussels, scrubbed
3/4 lb. skinless halibut fillets, cut into 1 1/2-in. pieces
1/2 lb. large shrimp, shelled (tails and bottom segment of shells left intact) and deveined
3/4 lb. sea scallops, tough muscle removed from side of each
1 lb. crabmeat
1/4 cup finely chopped fresh flat-leaf parsley
Cook garlic, onions, celery, bay leaf, herbs, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring until vegetables are softened, about 5 minutes. Stir in bell pepper, fennel, and tomato paste and cook, stirring 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice and clam juice and simmer, covered, 30 minutes. Season with salt and pepper. This can be made 1 day ahead. Cool, uncovered, then chill, covered. Bring to a simmer before adding seafood. Add clams to stew and simmer, covered, until clams open, about 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. Add mussels and remaining seafood and fish to stew and simmer, covered, until mussels open and the fish is just cooked through, about 5 minutes. Discard bay leaf then return clams to pot and gently stir in parsley. Serve Cioppino immediately in large soup bowls with crusty bread.
