Crab Cioppino

Just 4 u

2 medium sized Dungeness Crabs, 1−1/2 lbs. each
1 lb. Lg. Shrimp, in shells
12 medium sized fresh clams
1 lg. onion, sliced
6 green onions, sliced using part of tops
1 bell pepper, seeded and diced
3 cloves fresh garlic
1 can (16oz) tomato puree
1 can (8oz) tomato sauce
1/3 cup olive oil, extra virgin
1/3 cup fresh parsley, chopped
1 cup dry red or dry white wine
2 cups water
1 bay leaf
1 tbls. salt
1/4 tsp. pepper
1/8 Teaspoon dried rosemary
1/8 tsp. thyme
Using a Dutch oven, heavy frying pan or deep cast iron skillet with cover,
saute the onion, green pepper and garlic in olive oil for about 5 minutes
over medium high heat. Add parsley, tomato sauce, tomato puree, water, wine,
bay leaf, salt, pepper, rosemary, and thyme. Cover and simmer about 1 hour.
Remove garlic.

Clean and crack crab, place in bottom of large pan, at least 8 quart size.
Scrub Clams under running water to remove sand and then lay on top of Crabs.
Cut Shrimp down backs, wash out sand and de−vein. Lay on top of crab and
Clams. Pour hot prepared sauce over top of shellfish, cover and simmer very
gently until clam shells begin to open, 15 to 25 minutes.
To serve Cioppino, use large soup bowls adding some of each kind of shell
fish. Provide plenty of napkins and sourdough french bread.