Cioppino

Ingredients

• 2 tablespoons olive oil
• 2 cups chopped onion
• 1 3/4 cups chopped fennel bulb (about 1 small bulb)
• 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 1/2-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

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 3 ingredients; cook, stirring constantly, 5 minutes or until crisp-tender. Add vinegar, saffron, and red pepper; cook 3 minutes or until vinegar evaporates.
2. Add tomatoes and next 3 ingredients; bring to a boil. Reduce heat, and simmer 15 minutes. Add clams; cover and cook 10 minutes or until shells open. Discard any unopened shells. Add mussels; cook 5 minutes or until shells open. Discard any unopened shells. Add shrimp and crabmeat; cook 4 minutes or until shrimp are done.