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Cioppino

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Ingredients

2 tablespoons olive oil

2 cups chopped onion

1 3/4 cups chopped fennel bulb (about 1 small)

1 cup chopped green bell pepper

4 garlic cloves, minced

3 tablespoons red wine vinegar

1 teaspoon saffron threads

1/4 teaspoon crushed red pepper

3 (14.5-ounce) cans diced tomatoes, undrained

1 cup dry white wine

1 (8-ounce) bottle clam juice

1 tablespoon chopped fresh or 1 teaspoon dried thyme

2 pounds small clams in shells (about 24), scrubbed

1 pound mussels (about 16), scrubbed and debearded

1 pound medium shrimp, peeled and deveined

8 ounces lump crabmeat, shell pieces removed

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