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Judith's Dungeness Crab Cioppino

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Ingredients

3/4 cup extra-virgin olive oil

8 large garlic cloves—6 finely chopped, 2 whole

3 jalapeños, seeded and minced

2 red bell peppers, finely chopped

1 large onion, finely chopped

1 large bay leaf

2 tablespoons tomato paste

1/2 cup dry red wine

One 28-ounce can peeled tomatoes, finely chopped, juices reserved

Four 8-ounce bottles clam broth

1 1/2 cups water

Salt and freshly ground pepper

1/2 cup packed basil leaves

1/2 teaspoon crushed red pepper

4 steamed Dungeness crabs, about 2 pounds each (see Note)

2 dozen littleneck clams, scrubbed

2 pounds firm, white-fleshed fish fillets such as halibut, skinned and cut into 1 1/2-inch chunks

2 pounds large shrimp, shelled and deveined

2 pounds mussels, scrubbed

1 pound sea scallops, halved vertically if large

Crusty bread, for serving

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