Cioppino

CIOPPINO

• Servings: 4
  
  INGREDIENTS
  1/2 cup extra virgin olive oil
  8 tbsp. butter
  1/2 medium yellow onion, peeled and chopped
  1 medium carrots, peeled, trimmed, and chopped
  1/2 rib celery, chopped
  1/2 green bell pepper, cored, seeded, and chopped
  1/2 leek, white part only, trimmed, cleaned, and chopped
  1/4 small fennel bulb, trimmed and chopped
  1 tbsp. tomato paste
  2 bay leaves
  1/2 tsp. dried oregano
  1/2 tsp. dried thyme
  1/2 tsp. dried basil
  1 pinch cayenne
  1 (28-oz.) can crushed italian tomatoes
  1 clove garlic, peeled and finely chopped
  3/4 lb. halibut filet, cut into large pieces
  8 sea scallops
  8 large shrimp, peeled and deveined
  1/4 lb. raw bay shrimp, if available, or smallest shrimp available, peeled
  1/2-1 cup flour
  6 oz. crabmeat, preferably dungeness, picked over
  1 cup dry white wine
  8 manila clams, scrubbed
  1/4 bunch parsley, chopped
  Salt and freshly ground black pepper
  DIRECTIONS
  
  Heat 1/2 cup of the oil and 8 tbsp. of the butter in a large pot over medium heat. Add onions and cook, stirring often, for about 2 minutes. Add carrots, celery, peppers, leeks, and fennel and cook, stirring often, for about 5 minutes. Add crushed tomatoes, tomato paste, 4 cups water, bay leaves, oregano, thyme, basil, and cayenne and season to taste with salt and pepper. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 2 hours.
  
  Heat remaining 1/2 cup oil, 8 tbsp. butter, and garlic in a large, heavy skillet over high heat until fragrant, 1-2 minutes. Working in 2 batches, dredge halibut, scallops, and large and bay shrimp in flour, shaking off excess, and fry, turning seafood frequently, until golden, 1-2 minutes. Transfer seafood with a slotted spoon to pot with sauce, and add crabmeat, cover, and simmer for 10-15 minutes.
  
  Add wine to same skillet over high heat, scraping browned bits stuck to bottom of skillet. Add clams, cover, and cook until shells open, about 5 minutes. (Discard any clams that don't open.) Add clams and broth to pot; adjust seasonings. Ladle soup into large bowls, garnish with parsley, and serve with toasted sourdough bread, if you like.