Cioppino with Toasted Baguette

Cioppino with Toasted Baguette  

Ingredients

1 baguette 5 tablespoons olive oil 1 yellow onion, chopped 6 cloves garlic, minced 1/4 teaspoon red pepper flakes, to taste 1 can tomato, diced 1 bottle clam juice 1 cup white wine 2 tablespoons basil, chopped 8 mussels 16 24 littleneck or cherrystone, clams 8 Sea Scallops 8 shrimp, shell on 1 pound cracked, crab leg, thawed if frozen

Directions

Preheat the oven to 400.

In a Dutch oven warm 2 tablespoons olive oil over medium-high heat. Add the onions and saute just until translucent, about 1 minute.

Add the garlic and red pepper flakes and saute for 30 seconds.

Add the tomatoes and their juices, the clam juice, wine, parsley and basil. Bring the mixture to a boil.

Add all of the shellfish, discarding any mussels or clams that do not close to the touch. Cover, reduce the heat to low and cook until the mussels and clams have opened and the scallops and shrimp are opaque throughout, about 10 minutes. Discard any mussels or clams that failed to open.

Ladle the stew into individual bowls. Garnish with the parsley.