Seafood Cioppino

Step One:
4 tbsp olive oil
1/2 cup diced green bell pepper
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
1/2 fennel bulb, cut into 4-6 pieces
2 tbsp minced fresh garlic
1 cup dry white wine
1 can (28 oz) crushed plum tomatoes in thick puree
2 cups clam juice, fish stock (or chicken broth)
Ground black pepper to taste
Kosher salt to taste

Heat olive oil in a heavy gauge soup pot over high heat until a light haze forms. Add celery, peppers, onions and fennel and sauté quickly over high heat until just heated through and still crisp. Lower heat slightly and add fresh garlic. Deglaze pan with white wine and stir until almost evaporated. Add tomatoes with puree and clam juice. Check consistency, if too thick adjust with more stock. Consistency should be on the thin side and just coat the back of a spoon. Season with salt and pepper to taste and remove from heat until needed. *Base can be prepared up to two days in advance and refrigerated until needed. Reheat to temperature when ready to use.

Step Two:
2 tbsp olive oil
12 each steamer clams
1 cup white wine
12 each blue mussels, beards removed
4 each medium red potatoes, quartered and par boiled
8 oz Alaskan scallops, side muscle removed
1 lb Alaskan side stripe or spot shrimp peeled
4 each split Alaskan king crab legs, approximately 6 inch length (optional)
2 tbsp fresh chopped herbs, equal parts tarragon, thyme, oregano, basil
2 tbsp fresh chopped parsley

In a 4 qt. sauté pan heat olive oil over medium heat until a light haze forms. Add clams and white wine, cover with a tight fitting lid and cook over high heat. After about two minutes, the clams should begin to open. As the first clams begin to open add the mussels and potatoes, and replace cover. Check after another two minutes, when it appears the shellfish have nearly all opened add the cioppino base, stir in scallops, shrimp and crab. Simmer covered just until scallops and shrimp are heated through. Do not overcook your seafood. Stir in chopped herbs, adjust seasoning with salt and pepper. Carefully spoon cioppino out into a large serving dish and sprinkle with chopped parsley. Serve with toasted french bread.