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Cioppino
Serves 4

6 green onions, chopped
1 green bell pepper, chopped
2 or 3 leeks, white part only
1 Tbsp garlic
1 onion, chopped
1/2 cup minced fresh parsley
1/2 cup olive oil
2 bay leaves
1 tsp dried rosemary
1 tsp dried thyme
one-pound can whole tomatoes
one-pound can tomato sauce
one-pound can tomato puree
2 cups red wine
salt and pepper to taste

1 pound crab legs or claws, cracked
18 cleaned clams or mussels
1 pound filleted snapper, grouper or other white fish, cut into 1 1/2" pieces
1 pound shrimp, peeled and deveined
1/2 pound scallops or oysters

Prepare the leeks by halving them, washing well under running water,
then chopping.

In a large saucepan, cook the green pepper, leeks, garlic, onions,
and parsley in the oil over moderate heat, stirring, until the
onion is softened, about five minutes. Add bay leaves, thyme,
rosemary, tomatoes, sauce, puree, wine, and salt and pepper. Bring
to a boil and simmer, uncovered, stirring often, for about 30
minutes. (The original recipe specifies an hour and 30 minutes,
but I can find no difference in the taste of the broth when I stop
after 30 minutes. Longer cooking time *will* thicken the broth
more.)

Layer the seafood in a large casserole or stewpot and pour the
broth over it. Bring back to a boil and cook, this time covered,
over moderately low heat, for 20 minutes, or until the clams are
opened. Discard the bay leaves and any unopened clams.

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