Cioppino (Seafood Stew)
"This seafood stew, an impressive crowd-pleaser, can be prepared ahead of time and finished just 15 minutes before you serve it. If you leave out the crab legs, use an additional 8 ounces of white fish to keep the stew hearty...."
INGREDIENTS
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1/4 cup extra-virgin olive oil
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1 large onion, coarsely chopped
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4 garlic cloves, minced
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2 1/2 teaspoons fresh thyme
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2 teaspoons dried oregano
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1/2 teaspoon crushed red-pepper flakes
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1 dried bay leaf
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1 can (28 ounces) whole peeled tomatoes with juice, crushed
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1 1/4 cups dry white wine
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1 1/4 cups water
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1 cup bottled clam juice
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2 pounds shell-on king crab legs (or Dungeness crab legs), cut into 2-inch pieces (optional)
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24 littleneck clams, scrubbed well
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1 pound firm, skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into bite-size pieces
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Coarse salt and freshly ground pepper
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1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired
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1/2 cup coarsely chopped fresh flat-leaf parsley
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