Cioppino

Instructions

1. 1

   In a large pot over medium heat, add the olive oil.

2. 2

   Add the onions, garlic, celery, and peppers, and sauté for 4 to 6 minutes or until lightly browned.

3. 3

   Pour in the stock and tomatoes and stew over low heat for 20 minutes. Season well with salt and pepper.

4. 4

   In a large pot of boiling salted water, batch-cook the seafood from whatever takes the longest amount of time to cook to the shortest.

5. 5

   Add the clams and cook for 3 to 4 minutes, then add the mussels and cook for 3 to 4 minutes. All of the shells should be open.

6. 6

   Transfer the shellfish to the cioppino stew and mix in.

7. 7

   Next, add the shrimp and crab legs and cook for 2 to 3 minutes, then add the squid and cook for 1 to 2 more minutes or until done.

8. 8

   Add the cooked shrimp, crab, and squid to the stew and stir.

9. 9

   Serve the cioppino with chopped parsley, optional crushed red pepper flakes, and sliced sourdough bread.