|Olive oil||1⁄2 Cup (8 tbs)|
|Onions||2 Large, thinly sliced|
|Leeks||1 1⁄2 Pound, ends trimmed, cut in half lengthwise, rinsed, and diagonally sliced 1/2 inch thick|
|Garlic||3 Clove (15 gm), pressed / minced|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Dried bay leaves||4|
|Dried oregano leaves||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Saffron threads||1 Teaspoon|
|Canned diced tomatoes/6 cups 3/4-inch-diced firm-ripe tomatoes||56 Ounce (2 Cans, 28 Ounce Each)|
|Tomato sauce||32 Ounce (2 Cans, 16 Ounce Each)|
|Dry white wine/Dry red wine / some of each||1 Quart|
|Clams||24 , well scrubbed (2 Inch Wide, Suitable For Steaming)|
|Mussels||24 , well scrubbed and beards trimmed (Small Ones, About 3 Inches Long)|
|Jumbo shrimp||1 1⁄2 Pound, shelled and deveined (About 16 To 20 Per Pound, Extra Jumbo Type)|
|Firm light flesh fish steak||1 1⁄2 Pound, cut into 1 1/2-inch chunks (Such As Shark Or Swordfish)|
|Cooked dungeness crab||4 Pound, cleaned and cracked|
|Liquid hot pepper seasoning||To Taste|
In a 12- to 14-quart pan, combine oil, onions, leeks, garlic, parsley, bay leaves, oregano, thyme, pepper, and saffron; cook over medium-high heat, stirring occasionally, until onion is limp.
Add tomatoes and juice, tomato sauce, and wine.
Cover and boil gently until flavors are blended, about 15 minutes with canned tomatoes, 45 minutes with fresh tomatoes.
Add salt and hot pepper seasoning to taste.
If made ahead, cool, cover, and chill until the next day.
To continue, heat until simmering.
Add clams, mussels, shrimp, and fish chunks; cover and simmer 10 minutes.
Add crab and simmer, covered, just until crab is hot and clams and mussels open, about 10 minutes longer.
Ladle cioppino into wide bowls.