Best Cioppino - cooking recipe

Ingredients
    2 tablespoons olive oil
    1/2 large onion, chopped
    2 cloves garlic, minced
    1/4 cup chopped fresh flat-leaf parsley
    1/4 teaspoon dried basil
    1/4 teaspoon dried oregano
    1/8 teaspoon red pepper flakes
    1/2 bay leaf
    1 cup dry white wine
    1 (14 ounce) can diced tomatoes with juice
    1 cup fish stock
    salt and ground black pepper to taste
    6 mussels, scrubbed and debearded
    6 clams, scrubbed
    1 (4 ounce) fillet halibut, cut into 2-inch pieces
    10 small scallops
    3 precooked crab legs, cracked
    6 precooked tail-on shrimp
    2 tablespoons chopped fresh parsley
Preparation
    Heat olive oil in a heavy large Dutch oven or large pot over medium-high heat; cook and stir onion until translucent, about 5 minutes. Add garlic to onion; cook until garlic is fragrant, about 2 minutes.
    Stir 1/4 cup parsley, basil, oregano, red pepper flakes, and bay leaf into onion mixture; cook and stir until fragrant, about 1 minute. Add wine to seasoned onion mixture; bring to a boil. Cook and stir mixture until most of liquid evaporates, about 10 minutes.
    Pour tomatoes with juice and fish stock into seasoned onion-wine mixture; simmer until flavors blend, about 15 minutes. Season with salt and pepper.
    Stir mussels into tomato mixture; cover Dutch oven with a lid and simmer for about 2 minutes. Add clams to mixture; simmer about 2 more minutes. Add halibut, scallops, and crab legs to mussels-clams mixture; cover Dutch oven and simmer until mussels and clams break open and halibut and scallops are cooked through, about 2 more minutes. Add shrimp to cioppino and cook until heated through, 1 to 2 minutes. Discard any mussels or clams that didn't open.
    Divide cioppino among serving bowls; sprinkle with 2 tablespoons parsley.

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