Heat the olive oil in a large pot over medium heat and add the shallot, scallions, leek and garlic. Cook, stirring often until tender and aromatic, 3-4 minutes. Add the crab, clams, mussels, salmon, halibut and shrimp. Cover the pot and cook until the clams and mussels have opened, shaking the pot gently a few times, 5-7 minutes. Add the vermouth and cook for 1-2 minutes, then add the tomato sauce, diced tomato and fish stock. Cover and simmer gently until the sauce has thickened slightly, 5-7 minutes. Remove the lid, add the tuna, basil, oregano, parsley and a good pinch of salt and pepper, stirring them gently into the cioppino. Ladle immediately into shallow bowls distributing seafood as evenly as possible. Serve with bruschetta.
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