Shellfish Cioppino

• Seafood

  • 8 oz Clam
  • 1 1/2 lbs Crab legs, wild-caught
  • 2 lbs Scallops, fresh
  • 1 lb Scrubbed live clams
  • 4 cups Seafood broth
  • 1 lb Shell on shrimp, wild-caught

• Produce

  • 2 Bay leaves
  • 1/2 cup Celery
  • 2 tbsp Garlic
  • 1 cup Green bell pepper
  • 1 1/2 cups Leeks
  • 1 Lemon wedges to serve
  • 1 cup Onions
  • 1 tsp Oregano, dried
  • 1 Parsley, fresh
  • 1 cup Red bell pepper
  • 1 tsp Rosemary, dried
  • 1 tsp Thyme, dried
  • 48 oz Tomato

• Canned Goods

  • 7 oz Tomato paste

• Condiments

  • 1/2 tsp Fish sauce

• Baking & Spices

  • 1/2 tsp Red pepper
  • 1 Pinch Sea salt
  • 1 Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter

• Beer, Wine & Liquor

  • 1 cup White wine, organic

Found on nourishedkitchen.com

Description

Ingredients

• 2 tablespoons of butter
• 2 tablespoons of olive oil
• 1 cup finely chopped onions, from 1 medium onion
• 1½ cups finely chopped leeks, from 1 large leek
• ½ cup finely chopped celery, from 2 stalks of celery
• 2 bay leaves
• Pinch of sea salt
• 1 cup finely chopped red bell pepper
• 1 cup finely chopped green bell pepper
• 2 tablespoons smashed and chopped garlic, from about 5 large cloves of garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon crushed red pepper
• 1 cup of organic white wine
• 4 cups warmed seafood broth
• 8 oz clam juice (I recommend the brand Bar Harbor, available here.)
• 24 oz of strained tomatoes (Click here for organic tomatoes in glass jars.)
• 24 oz of chopped/diced tomatoes 
• 7 oz of tomato paste (find organic tomato paste in glass jars here)
• ½ teaspoon fish sauce (I recommend Red Boat Fish Sauce.)
• sea salt to taste
• 1½ pounds of wild-caught crab legs cut into 4 inch pieces (available here)
• 1 pound of wild-caught shell on shrimp, deveined (available here)
• 1 pound of scrubbed live clams (available here)
• 2 pounds fresh scallops (available here)
• fresh chopped parsley for garnish
• lemon wedges to serve

Directions

• In a large heavy bottom pot heat butter and olive oil over medium high heat. Add onions, leeks, celery, bay leaves, and a pinch of sea salt. Let vegetables soften and become translucent, about 7 minutes. But careful to not let them brown, lower heat as necessary. Add red and green bell peppers and let cook down for an additional 4 minutes. Lower heat to medium and add garlic and dried spices. Stir frequently and allow spices to become very fragrant and sauté for about 3 minutes.
• Deglaze with white wine and add seafood broth, clam juice, strained tomatoes, chopped tomatoes, tomato paste, and fish sauce. Bring to a boil, then lower heat to lowest setting. Taste and add salt as needed. If you are starting with a homemade seafood broth, then you will probably need to add more salt; a flat taste is a good indicator. Allow sauce to cook uncovered for 20 minutes. Stir intermittently, careful to avoid scorching or sticking.
• Add crab legs and let simmer while covered for 5 minutes. Then add shrimp and clams and cook covered until the clams open. Lastly, add scallops and cook until firm, about 3 more minutes. Sprinkle with chopped parsley and serve immediately with lemon wedges and starch of choice  (sourdough is mighty good, but a side of potatoes or rice works). Dont forget plenty of napkins!