Cioppino

Best seafood stew EVER! San Francisco-style Cioppino with halibut, sea bass, Dungeness crab, shrimp, and mussels. Cioppino, a fisherman’s fish and shellfish stew from San Francisco, is easy to make, and absolutely delicious with the right ingredients. It has Dungeness crab (in season in the winter on the west coast), and usually shrimp, clams and/or mussels, and some firm white fish such as halibut or sea bass.

INGREDIENTS
Seafood

3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes
1 large (2 lb or more) cooked Dungeness crab (hard shell)
1 pound (or more) of large shrimp
2 pounds little neck clams and/or mussels (mussels should be scrubbed clean and beards removed right before cooking)

Sauce

1/2 cup olive oil
1 1/2 cups chopped onion (1 large onion)
1 cup chopped bell pepper (1 large bell pepper)
3 cloves garlic, minced
1 teaspoon salt
1 28-ounce can tomatoes
Broth from the mollusks
2 cups red wine
2 cups tomato juice

METHOD

Steam clams and mussels: Steam mollusks (clams and mussels) in a small amount of water (about two cups) until they just open. Set aside. Strain and reserve the cooking broth.
Prepare the cooked crab: Remove the crab legs from the body and use a nutcracker to crack the shells so that the meat can be easily removed once it is served (leave the meat in the shell).
Prepare the shrimp: Split the shrimp shells down the back and remove the black vein. (See how to peel and devein shrimp.) I found the easiest way to do this, without removing the shell, is to lay the shrimp on its side and insert a small knife into the large end of the shrimp, with the blade pointing outward from the back (away from the shrimp and your hands).

Full Reading at https://www.simplyrecipes.com/recipes/cioppino/