Cioppino

Just made this for dinner tonight. Soooooo delish! Calories low; carbs to a minimum. Sodium was a little high on this first try, but easy to remedy the next go round. Here is a picture of the finished version. Intend to add pics of the process as well.

• 4 large garlic cloves, minced
• 2 medium onions, finely chopped
• 1 bay leaf
• 1 teaspoon dried oregano, crumbled
• 1 teaspoon dried hot red pepper flakes
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1 green bell pepper, cut into 1/4-inch dice
• 2 tablespoons tomato paste
• 1 1/2 cups dry red wine
• 1 (28-oz) can whole plum tomatoes, drained, reserving juice, and chopped
• 1 cup bottled clam juice
• 1 cup low-sodium chicken broth
• 1 (1-pound) dungeness crab leg, thawed if frozen
• 18 small littleneck clams (1 1/2 pound), scrubbed
• 1 pound cod, cut into 1-inch pieces
• 1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined
• 3/4 pound bay scallops, rinsed
  
• 1/4 cup finely chopped fresh flat-leaf parsley
• 3 tablespoons finely chopped fresh basil

Garnish with shredded fresh basil. Serve with sourdough bread. Makes 6 servings

Modified from San Francisco–Style Seafood Stew