Spicy Cioppino

Ingredients

• 1 1 3/4-pound cooked whole Dungeness crab
• 1/3 cup olive oil
• 1 cup finely chopped onion
• 1 tablespoon chopped fresh marjoram
• 1 bay leaf
• 1 2-ounce can anchovy fillets
• drained
• chopped
• 1/2 cup chopped fresh parsley
• 3 garlic cloves
• minced
• 2 tablespoons harissa paste* or chili-garlic sauce**
• 2 cups dry white wine
• 2 cups fish stock or bottled clam juice
• 2 cups canned crushed tomatoes with puree
• 16 mussels
• scrubbed
• debearded
• 10 ounces cod or other white fish
• cut into 3/4-inch pieces
• 1/2 pound cleaned squid
• bodies cut into rings
• 1/2 pound uncooked large shrimp
• peeled
• deveined

Instructions

1. Remove crab legs and cut at joints.
2. Cut crab body into quarters; scrape out gills and intestines and discard.
3. Heat olive oil in large pot over high heat.
4. Add chopped onion, marjoram and bay leaf.
5. Saute 2 minutes.
6. Add anchovies, parsley, garlic and harissa paste; saute 2 minutes.
7. Add crab legs and body pieces and white wine.
8. Reduce heat; simmer 4 minutes.
9. Add stock and tomatoes.
10. Increase heat and boil 5 minutes.
11. Add mussels; cook until mussels open, about 7 minutes (discard any mussels that do not open).
12. Add remaining seafood; simmer until cod and shrimp are opaque in center, stirring often, about 4 minutes.
13. Ladle cioppino into bowls and serve.
14. *Available in Middle Eastern markets and some supermarkets.
15. **Available in Asian markets and in the Asian foods section of some supermarkets.