|Olive oil||1⁄2 Cup (8 tbs)|
|Onion||3 Cup (48 tbs), chopped|
|Celery||1 Cup (16 tbs), chopped|
|Garlic||3 Tablespoon, minced|
|Bay leaves||2 Small|
|Fennel seeds||2 Teaspoon|
|Red pepper flakes||2 Teaspoon|
|Fish stock||5 Cup (80 tbs)|
|Chopped canned plum||3 Cup (48 tbs)|
|Tomato with juice||1 Cup (16 tbs)|
|Dry red wine||1 1⁄2 Cup (24 tbs)|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Ground black pepper||To Taste|
|Clams||18 , scrubbed|
|Mussels||18 , scrubbed|
|Shrimp||18 , deveined|
|Chopped fresh flat leaf parsley/Basil||1⁄4 Cup (4 tbs)|
In a large stockpot or saucepan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until translucent, about 5 minutes. Add the celery, garlic, bay leaves, thyme, fennel seeds and red pepper flakes and cook until the celery is soft, about 5 minutes more. Add the fish stock, tomatoes, wine and tomato puree and simmer for about 10 minutes to blend the flavors. Season with salt and pepper.
Add the clams to the pot along with the crab. Cover and simmer briskly until the clams start to open, about 5 minutes. Add the mussels (discard any that do not close to the touch), shrimp and scallops and continue to cook until the mussels open, the shrimp turn pink and the scallops are opaque throughout, 3 to 5 minutes.
Ladle the cioppino into warmed bowls, dividing the shellfish as evenly as possible and discarding any mussels that did not open. Sprinkle with the parsley. Serve immediately. Serves 6.