Cioppino

Serves 8

2 fresh crab, cleaned and cracked
1 doz clams, well scrubbed
1 doz mussels, well scrubbed, beard removed
1 lb medium size shrimp, shelled and deveined
1 lb bay scallops
1-1/2 lb fresh white fish, sea bass, rock cod or halibut
1/2 cup olive oil
1 medium yellow onion, finely chopped
2 leeks, finely chopped
4 large garlic cloves, minced
3 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1 Tbsp each fresh parsley and basil
1 bouquet garni
1 tsp oregano
1/2 tsp sage
1/2 tsp thyme
Pinch of crushed red pepper
3 bottles of clam juice
1 fish bouillon cube
1 28-oz can Italian peeled tomatoes
1 6-oz can tomato paste
1 8-oz can tomato sauce
1 cup dry white wine
Salt and pepper to taste

Wash all fish. Set aside. In gallon soup pot, heat oil, add onion and leeks, cook to a translucent color. Add celery, carrots, garlic and fresh herbs. Bring to a boil. Add tomatoes. Continue to boil. Start adding fish, starting with crab first. After adding crab let simmer gently for 20 minutes. Fifteen minutes before serving, add your remaining fish. (Be careful not to overcook.) Serve in soup bowl with croutons, or can be served with pasta.

Pair with Ferrari-Carano Cabernet Sauvignon.