Ingredients

1 tablespoon olive oil 1 cup chopped onion (5 oz.) 1 tablespoon minced garlic 2 cups dry white wine 1 pound firm-ripe tomatoes, rinsed and chopped, or 1 can (14 ½ oz.) diced tomatoes ½ cup tomato paste 2 tablespoons minced fresh basil leaves or 2 teaspoons dried basil ½ teaspoon pepper Salt 1 pound firm, white-fleshed fish such as halibut ½ pound (26 to 30 per lb.) shelled, deveined shrimp ½ pound scallops (1 ½ in. wide) 1 cooked Dungeness crab (2 lb.), cleaned and cracked 1 ½ pounds clams in shells (1 to 1 ½ in. wide), suitable for steaming ¼ cup chopped parsley 1 loaf (1 lb.) crusty bread Lemon wedges

Description

Notes: This Is A Streamlined Version Of Chef Bert Cutino's Cioppino From The Monterey, California, Restaurant He Cofounded. Have The Crabs Cleaned And Cracked At The Seafood Market. If Desired, Ask For The Crab Butter; Press It Through A Fine Strainer And

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