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Classic Italian Cioppino

  Dried mushrooms 2 Ounce (Italian)
  Water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Olive oil 1⁄4 Cup (4 tbs)
  Onion 1 Large, chopped
  Garlic 4 Clove (20 gm), minced
  Green bell pepper 1 , chopped
  Tomatoes 4 Large, peeled, seeded, chopped
  Tomato puree 1⁄3 Cup (5.33 tbs)
  Tomato paste 2 Tablespoon
  Fish stock 2 Cup (32 tbs)
  Dry white wine 2 Cup (32 tbs)
  Finely chopped parsley 2 Tablespoon
  Finely chopped basil/1 1/2 teaspoons dried leaf basil 2 Tablespoon
  Sugar 1 Pinch
  Black pepper To Taste
  Dungeness crab 2 Pound, cleaned, cracked
  Hard shell clams 18 Small, scrubbed (Or Medium Size)
  Skinless fish fillets 1 Pound, cut into 2 inch pieces (Firm Texture)
  Medium shrimp 1 Pound, peeled, deveined

Thoroughly rinse mushrooms.
In a small bowl, cover rinsed mushrooms with warm water; soak 20 minutes or until soft and pliable.
Strain soaking liquid through several layers of cheesecloth; set aside.
Coarsely chop soaked mushrooms', set aside.
Heat oil in a large kettle.
Add onion; saute until soft and transparent.
Add chopped mushrooms, garlic and green pepper.
Cook 5 minutes longer.
Add tomatoes, tomato puree, tomato paste, stock, wine, parsley and basil.
Add 3 to 4 tablespoons reserved strained mushroom liquid.
Add sugar, salt and black pepper to taste.
Cover and simmer 20 minutes.
Broth can be made ahead to this point and refrigerated 6 to 8 hours.
At serving time, bring broth to a simmer.
Add crab pieces; cover and cook 3 to 5 minutes.
Add clams and fish pieces; cover and simmer 5 minutes longer.
Add shrimp.
Cook until shrimp become firm and turn pink, and clams open, 3 to 5 minutes.
Discard clams that do not open.

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Classic Italian Cioppino Recipe