Cioppino directions

In a large, heavy pot, heat the olive oil over medium-high heat until almost smoking. Add the onion, garlic, bay leaf, oregano, and red pepper flakes. Sauté over medium heat, stirring occasionally, for 5 to 6 minutes, or until the onion begins to soften.

Add the bell peppers and fennel and sauté for 3 to 4 minutes longer. Add the tomato paste, stir for 1 minute, and then add the wine. Bring to a simmer and cook for about 6 minutes, or until almost reduced by half. Add the chicken stock, tomatoes with their juice, and clam juice and season to taste with salt and pepper. Simmer for 30 minutes.

Add the clams and mussels to the pot and cook and stir until their shells open. After 10 minutes, discard any that do not open. Add the shrimp, scallops, and crabmeat and stir until the shrimp and scallops are cooked through, a couple of minutes. Discard the bay leaf, stir in the parsley and basil, and adjust the seasoning, if necessary.

Serve the cioppino in large soup bowls with the garlic toasts on the side.

Garlic Toasts ingredients

• 1 small baguette, about 12 inches long
• 2 tablespoons unsalted butter, melted
• 1 garlic clove, finely minced
• Salt and freshly ground pepper

Garlic Toasts directions

Preheat the broiler. Slice the baguette into 20 to 24 slices, each about ½ inch thick. Lay the slices in a single layer on a baking sheet.

In a small bowl, stir together the butter and the garlic. Brush the butter on each slice of bread and sprinkle each side with salt and pepper. Broil for 2 to 3 minutes, or until golden brown.