Best Cioppino

Ingredients

• 2 tablespoons olive oil
• 1/2 large onion, chopped
• 2 cloves garlic, minced
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/8 teaspoon red pepper flakes
• 1/2 bay leaf
• 1 cup dry white wine
• 1 (14 ounce) can diced tomatoes with juice
• 1 cup fish stock
• Salt and ground black pepper to taste
• 6 mussels, scrubbed and debearded
• 6 clams, scrubbed
• 1 (4 ounce) fillet halibut, cut into 2-inch pieces
• 10 small scallops
• 3 precooked crab legs, cracked
• 6 precooked tail-on shrimp
• 2 tablespoons chopped fresh parsley

Directions

Heat olive oil in a heavy large Dutch oven or large pot over medium-high heat; cook and stir onion until translucent, about 5 minutes. Add garlic to onion; cook until garlic is fragrant, about 2 minutes.

Stir 1/4 cup parsley, basil, oregano, red pepper flakes, and bay leaf into onion mixture; cook and stir until fragrant, about 1 minute. Add wine to seasoned onion mixture; bring to a boil. Cook and stir mixture until most of liquid evaporates, about 10 minutes.

Pour tomatoes with juice and fish stock into seasoned onion-wine mixture; simmer until flavors blend, about 15 minutes. Season with salt and pepper.

Stir mussels into tomato mixture; cover Dutch oven with a lid and simmer for about 2 minutes. Add clams to mixture; simmer about 2 more minutes. Add halibut, scallops, and crab legs to mussels-clams mixture; cover Dutch oven and simmer until mussels and clams break open and halibut and scallops are cooked through, about 2 more minutes. Add shrimp to cioppino and cook until heated through, 1 to 2 minutes. Discard any mussels or clams that didn't open.

Divide cioppino among serving bowls; sprinkle with 2 tablespoons parsley.