Michael’s Cioppino

Ingredients:
1/4 c extra virgin olive oil
1 large onion chopped
2 carrots – chopped
2 celery ribs – chopped
2 cups mushrooms – chopped
6 cloves garlic – minced
2 frsh red chilis – minced
1 (28-oz) can diced tomatoes
1 c dry red wine
1 (8-oz) clam juice
2 can quality chopped or minced clams w/liquid
2 Tbsp fresh oregano – chopped
1 Tbsp fresh rosemary – chopped
2 fresh basil leaves
1 pound large shrimp – peeled and cleaned
1/2 pound sea scallops – cut in half
1 pound firm fish – chunked
1 pound King Crab Legs.
1 pound live clams

Any fresh seafood will work with this recipe. Feel free to experiment with mussels, Dungeness crab claws, etc.

Directions:
In a large soup pot heat oil on medium heat. Add onion, carrots, and celery and cook until soft and fragrant – about 8-10 minutes. Add garlic and red chili and cook 3-4 more minutes. Add tomatoes, wine, clam juice, canned clams, and herbs. Stir well to combine. Bring to a simmer and add Crab legs and fresh clams. After 10 minutes remove clams and place in a bowl discarding any unopened clams. Allow to cook for about 10 minutes until slightly reduced. Add the remaining seafood to broth mixture, push down into liquid, cover and simmer about 5 minutes until the shrimp is opaque, scallops are cooked, and fish is done.

Serve steaming hot in large soup bowls with fresh bread.