Cioppino

By Saveur
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Ingredients

1 cup extra-virgin olive oil

16 tbsp. butter

1 medium yellow onion, peeled and chopped

2 medium carrots, peeled, trimmed, and chopped

1 rib celery, chopped

1 green bell pepper, cored, seeded, and chopped

1 leek, white part only, trimmed, cleaned, and chopped

1/2 small fennel bulb, trimmed and chopped

2 28-oz. cans crushed Italian tomatoes

2 tbsp. tomato paste

4 bay leaves

1 tsp. dried oregano

1 tsp. dried thyme

1 tsp. dried basil

2 pinches cayenne

Salt and freshly ground black pepper

2 cloves garlic, peeled and finely chopped

1 1/2 lbs. halibut filet, cut into large pieces

16 sea scallops

16 large shrimp, peeled and deveined

1/2 lb. raw bay shrimp, if available, or smallest shrimp

available, peeled

1–2 cups flour

12 oz. crabmeat, preferably dungeness, picked over

2 cups dry white wine

16 manila clams, scrubbed

1/2 bunch parsley, chopped

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