Cioppino - cooking recipe

Ingredients

2 tsp olive oil
1 None onion, coarsely chopped
1 bulb fennel, trimmed, coarsely chopped
3 cloves garlic, crushed
6 None tomatoes, coarsely chopped
1 x 14 oz can crushed tomatoes
1/2 cup dry white wine
3/4 cup chicken broth
1 lb clams, rinsed
1 lb uncooked large shrimp, peeled, deveined
1 lb swordfish steaks, cut into 1 inch pieces
8 None scallops
12 oz cooked crab meat
2 tbsp basil, coarsely chopped
4 tbsp flat-leaf parsley, coarsely chopped

Preparation

Heat oil in large saucepan. Cook onion, fennel and garlic, stirring, until onion softens. Add fresh tomato and cook, stirring, for 5 mins or until pulpy. Stir in undrained crushed tomatoes, wine, broth and 3/4 cup water. Reduce heat and simmer, covered, for 20 mins.
Add clams to pan and simmer, covered, for 5 mins or until clams open (discard any that do not). Add shrimp, swordfish and scallops and cook, stirring occasionally, for 5 mins or until seafood has changed in color and is cooked as desired. Remove from heat. Stir in crab meat and herbs.