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Cioppono aka Fish Stew
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| 1/4 cup | olive oil |
| 1 large | onion, chopped |
| 3 Tb | garlic, chopped |
| 4 Tsp | oregano |
| 1 tsp | fennel seeds |
| 2 large cans | crushed tomatoes |
| 2 1/2 cups | bottled clam juice |
| 1 cup | white wine |
| 2 - 6 oz cans | chopped clams, drained, reserving liquid |
| 1 Lb | shrimp, cleaned |
| 1 - 6 oz | crabmeat |
| any other seafood you want | |
| 1/2 c | chopped fresh basil |
| cayenne pepper | |
sauté onion, garlic, oregano and fennel for 8 minutes. Add tomatoes, clam juice, wine and liquid reserved from clams. Increase heat and boil until slightly thickened, about 15 minutes.
Reduce heat and add fish, simmer 2 minutes. Gently stir in fresh basil and simmer a couple more minutes. Season stew with s and p and cayenne pepper.
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