1/3 c. olive oil or salad oil 1 large onion, sliced 1 bunch green onions, sliced (including some tops) 1 green pepper, seeded and coarsely chopped 3 large cloves garlic 1/3 c. lightly packed chopped parsley 1 (1 lb.) can tomato puree 1 (8 oz.) can tomato sauce 1 c. dry white wine or dry red wine 2 c. water half a bay leaf 3 tsp. salt 1/4 tsp. pepper 1/8 tsp. each dry rosemary and thyme leaves about 5 lb. live whole crabs in shell (large blue crabs or medium-size Dungeness crabs, do not use soft shell crabs) 1 doz. small hard-shell clams, cleaned 1 lb. large raw shrimp or prawns, deveined 1 large loaf sourdough or Italian-style bread Cooked crab Cioppiono. The stew can be somewhat easier to make and eat if you buy whole, cooked, cleaned and cracked crab (thaw if frozen) instead of live crab; shucked clams instead of clams in shell; and cooked, shelled and deveined large shrimp or prawns (thaw if frozen), instead of raw shrimp in shell. Prepare recipe as directed, but cook shellfish in sauce only about 15 minutes or until just heated through. Serve immediately as directed. In a wide, deep frying pan with a tight-fitting lid, heat oil over medium-high heat; add onion, green onion, green pepper and garlic; saute, stirring occasionally for about 5 minutes. Add parsley, tomato puree, tomato sauce, wine, water, bay leaf, salt, pepper, rosemary and thyme. Bring to a boil; reduce heat, cover and simmer gently for about 1 hour. Remove garlic. (You can do this much up to 12 hours ahead, if you wish; cover and chill). Clean and crack live crabs; arrange cracked crab pieces evenly in bottom of a large kettle (at least 8-quart size). Arrange clams evenly over crab; arrange shrimp evenly on top of clams. Heat sauce to simmering; pour over shell fish. Cover and simmer until clam shells are open (20 to 30 minutes). Serve in wide, shallow soup bowls, arrang- ing some of each shellfish in each bowl and spooning sauce generously over fish; accompany with chunks of bread. Makes about 6 servings.
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