CIOPPINO

Ingredients:

1 cup extra-virgin olive oil
16 tbsp. butter
1 medium yellow onion, peeled and chopped
2 medium carrots, peeled, trimmed, and chopped
1 rib celery, chopped
1 green bell pepper, cored, seeded, and chopped
1 leek, white part only, trimmed, cleaned, and chopped
1/2 small bulb fennel, trimmed and chopped
2 28-oz. cans crushed Italian tomatoes
2 tbsp. tomato paste
4 bay leaves
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried basil
2 pinches cayenne
Salt and freshly ground black pepper
2 cloves garlic, peeled and finely chopped
11/2 lbs. halibut filet, cut into large pieces
16 sea scallops
16 large shrimp, peeled and deveined
1/2 lb. raw bay shrimp, if available, or smallest shrimp available, peeled
1-2 cups flour
12 oz. crabmeat, preferably Dungeness, picked over
2 cups dry white wine
16 manila clams, scrubbed
1/2 bunch parsley, chopped

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, 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.