Steps

1. Peel and devein the shrimp, reserving the shells, then set the shrimp aside. Place the shells in a large, non-aluminum saucepan, cover with 1 1/2 quarts of water and simmer for about 30 minutes. Strain the shrimp stock into a large bowl, discard the shells and set aside.
2. Pour the wine into the same saucepan and cook it over very low heat for about 10 minutes until it is reduced by half. Pour into the reserved shrimp stock and add 1/2 cup water to the saucepan.
3. Place the mussels in the saucepan, cover, and return to high heat until the mussels open, about 2 minutes. Remove the mussels to a bowl with a slotted spoon, reserving the liquid and discarding any mussels that are unopened.
4. Place the clams in the same saucepan, cover, and steam the clams in the same liquid for about 3 minutes until they open. Discarding any that are unopened, add them to the mussels, then strain the steaming liquid through a coffee filter into the shrimp stock.
5. Rinse out the saucepan and add the olive oil, onions, peppers, and garlic. Sauté the vegetables over medium heat until soft, about 2 minutes. Add the herbs, tomatoes, and reserved shellfish stock. Bring to a boil, reduce heat to low and simmer the broth for about 30 minutes.
6. Add the fish and shrimp to the broth and simmer another 5 minutes.
7. Return the mussels, clams and any juices to the saucepan, discarding any empty shells. Stir in the crabmeat and return the broth to a simmer. Ladle the cioppino into heated soup bowls and sprinkle with parsley. Serve with sourdough bread.

Notes

Legend has it that this famous seafood stew was created by San Francisco fishermen who were hungry after a long day at sea. The fisherman who was elected to cook would walk along the wharf, collecting seafood for the communal evening meal, calling "Chip in, chip in!" to the boat captains. And so the name "cioppino" was coined.

Like the fisherman cooks, you can add just about any seafood you choose to your cioppino. Just be sure to add delicate fish or shellfish to the simmering broth at the last minute, so that they will not become overcooked.