Cioppino

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Ingredients:
1/2 cup olive oil
5 leeks, white and pale green only, cut into 1/2 inch slices
2 large onions, thinly sliced
1/4 cup fresh chopped parsley
3 bay leaves
3 cloves garlic, minced
1/2 tsp. oregano, crumbled
1/2 tsp. thyme, crumbled
1/2 tsp. ground pepper
1/2 tsp. saffron, crushed
1 1/2 cups dry red wine
1 1/2 cups dry white wine
1 1/2 qts. tomato sauce
1 48-oz. can tomatoes, chopped
2 Tbs. Tobasco
12 clams, scrubbed
12 mussels, scrubbed
3/4 lb. swordfish, cut into 1 inch pieces
1 lb. cooked crab meat
3/4 lb. uncooked medium shrimp, peeled

Preparation:
Heat oil in large stockpot and add leeks, onions, parsley, bay leaves, garlic, oregano, thyme, pepper and saffron. Cook over medium heat until onions are soft, stirring frequently. Add wine and boil 3 minutes. Add tomato sauce and chopped tomatoes. Reduce heat and simmer 45 minutes. Season with Tobasco and salt to taste. Add clams, mussels and fish. Cover and simmer 5 minutes. Add crab, and shrimp and simmer until clams and mussels open and shrimp is cooked through. Discard unopened mussels and clams.

Serving Suggestion:
Serve with crusty French bread and a nice Pinôt Noir.

History:
February 1990 issue of Bon Appetit magazine, page 80.