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Cioppino

1/4 cup extra virgin olive oil
1 1/2 cup chopped yellow onion
3/4 cup chopped parsley
3 large cloves of minced garlic
1 qt. chicken broth
1 1/2 cup chablis or sauterne
1/2 tsp thyme chopped
1/2 tsp marjoram chopped
2 large cans solid pack tomatoes
2-3 tsp chopped basil or pesto
salt and pepper to taste

1 large or extra-large Dungeness crab live, cleaned and cracked
2 lbs. boneless white fish-lingcod, rockcod, red snapper or halibut
3/4 -1 lb. raw shelled shrimp, deveined
3/4 -1 lb. raw sea scallops
1 1/2 dozen small clams (cockles) in their shells, steamed, save liquid
1 1/2 dozen blue mussels in their shells -steamed, save liquid
1 lb. squid cleaned & skinned with whole tentacles, mantle in 2-3 pieces

Heat oil. Add onions and cook over low to medium heat for 10
minutes. Add garlic, cook for 1-2 minutes. Add parsley, cook 1-2
minutes more. Add wine to the pot and bring to a boil. Boil for
5 minutes then add broth and tomatoes, chopped coarsely, with their
juice, herbs and seasonings. As an option at this time, add 1 hot
red pepper diced. Simmer for 30 minutes. Add crab, cook for 10
minutes. Add shrimp, scallops, and squid. Cook for 5 minutes more.
Add raw fish pieces. Cook 1-2 minutes or until slightly firm. Add
steamed clams and mussels and their liquids to the pot. Serve with
chunks of toasted garlic bread.

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