Cioppino

Directions

1. Pour the entire contents of the Bristol Farms Cioppino Base into a very large Dutch oven or soup pot.
2. If the base seems too thick, or if you want a richer flavor, add the white wine and/or clam juice/seafood stock now.
3. Bring the base to a gentle simmer over medium-low heat. Let it simmer, uncovered, for about 15 to 20 minutes so that the flavors fully develop and for the alcohol (if added) to cook off. Stir occasionally.
4. Taste the broth and season with salt, pepper, and a pinch of crushed red pepper flakes, if needed.
5. Increase the heat slightly to maintain a gentle simmer. 
6. Add the littleneck clams and the halibut pieces to the pot, pushing them down gently so they are submerged in the broth.
7. Cover the pot tightly and let it steam/simmer for about 5 minutes.
8. After 5 minutes, lift the lid. Most of the clams should be starting to open. Discard any clams that are cracked or were open before cooking.
9. Gently stir in the squid rings, tentacles, and the crab leg sections. The crab is often already cooked, so you are just heating it through and allowing the broth to infuse the meat.
10. Add the scallops and the kettle-cooked shrimp. Since the shrimp is pre-cooked, it only needs a minute or two to warm up. 
11. Cover again and cook for just 2 to 3 minutes. All of the clams should be open, the halibut and scallops should be opaque and firm, and the squid should be tender. Do not overcook!
12. Gently stir in the fresh shucked oysters and their juice. The residual heat of the stew will gently cook them in under 1 minute.
13. Stir in most of the chopped fresh parsley. Remove the pot from the heat.
14. Ladle the cioppino and all the beautiful seafood into large, deep bowls. 
15. Garnish with the remaining fresh parsley and serve immediately with slices of crusty sourdough bread for dipping. Discard any clams that did not open.