The Inn at the Tides' Cioppino

1 white onion

2 stalks of celery

3 cloves of garlic, chopped, in two parts

4 tablespoons olive oil, in two parts

1 teaspoon fresh thyme

1 bell pepper, sliced

1 quart whole peeled tomato (crushed)

1 bay leaf

12 mussels

12 clams

8 prawns

two 8-ounce lobster tails

12 ounces red snapper or other fish

1/2 cup white wine

1 cup fish broth or clam juice

4 tablespoons parsley, chopped

1 pinch saffron

8 ounces Dungeness crab meat

1/2 loaf sourdough baguette bastone

butter at room temperature

fresh chopped garlic or garlic powder

paprika

Parmesan cheese, grated

In a pot, sweat onion, celery, and 2 tablespoons of garlic in 2 tablespoons of oil until translucent. Add thyme and bell pepper, then cook until “al dente”. Add tomatoes and bay leaf, cook for 45 min. Set aside and keep warm.

In a separate pot heat the rest of the olive oil and garlic, then the mussels, clams, prawns, lobster, red snapper, and broth. Deglaze with wine, then add the broth, parsley, and saffron. Add the tomato sauce and finish cooking.

In the meantime, cut baguette in half lengthwise, rub with butter, garlic, paprika, and Parmesan. Toast until golden brown.

In a large serving bowl, place crab meat. Pour copping over and top with garlic bread.