Dungeness Crab Cioppino

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Ingredients

Shellfish Stock

1 tablespoon vegetable oil

20 shrimp shells

1/2 cup brandy

3 tablespoons tomato paste

1 fennel bulb, trimmed, cored and diced

3 celery stalks, chopped roughly

2 carrots, chopped roughly

2 onions, chopped roughly

1 leek (white and light-green part), well rinsed, chopped roughly

Handful of parsley stems

1 bunch thyme

4 coriander seeds

4 white peppercorns

2 bay leaves

2 cups dry white wine

3 quarts water

Cioppino

6 red bell peppers, deribbed and cut in half

6 yellow bell peppers, deribbed and cut in half

4 jalapeno peppers, seeded and cut in half

20 vine-ripened tomatoes, cored and cut in half

1 head of garlic, separated into cloves, crushed (OK for the skins

to stay on)

1 cup pure olive oil

Salt and pepper to taste

Shellfish

12 clams

12 black mussels

6 prawns (16/20 size)

18 rock shrimp

12 day boat scallops or 24 bay scallops

Picked meat from 1 cooked Dungeness crab

1 bunch basil

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