Cioppino - cooking recipe

Ingredients

2 whole crabs, cleaned and cracked
3/4 lb. medium shrimp (raw)
2 lb. clams
1 lb. sea bass or red snapper
28 oz. can crushed pear tomatoes
14 oz. can chicken broth
1/4 c. dry vermouth or red wine
1/2 cube (1/4 c.) butter
1/2 c. hot water
3 stalks celery, chopped
2 potatoes, chopped
1 small carrot, chopped
5 sprigs parsley, chopped
1 clove garlic, chopped
1 tsp. Italian herbs
1 tsp. salt
4 dashes pepper
2 bay leaves, broken
1 whole red chile
6 oz. can tomato paste
3 oz. virgin olive oil
2 medium onions, chopped

Preparation

Soak and scrub clams; let soak in water until ready to use. Heat olive oil in a 6-quart pot.
Brown celery, potatoes, carrot, parsley, garlic and onion; stir often.
Cut fish about 1-inch wide, add to vegetable mixture with crushed tomatoes and cook for 20 minutes.
Add broth, water and bay leaves.
Keep heat high enough to keep mixture bubbling.
Stir occasionally.
Add salt and all spices.
After 10 minutes, add clams and wine; cook 5 minutes. Add crab and shrimp; cook another 5 to 10 minutes.
Stir in butter.
Serve with sourdough bread or pour over white rice.
May also be served with green salad and pasta.