San Francisco Cioppino

Remove the legs and claws from the crabs and break the body in half, reserving as much of the "crab butter" as possible (the yellow-colored center)

Set crab pieces aside and force the crab butter through a sieve into a small bowl

Set aside

Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open

Remove clams and discard any that do not open

Strain the stock through a cheesecloth and reserve

In an 8-quart saucepan, heat the oil

Add the onion and garlic and saut over medium heat until soft, but not browned

Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock

Partially cover and simmer for 20 minutes

Add the fish, scallops, shrimp, crab, and crab butter

Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart

Add the clams and heat for a scant 1 minute

Sprinkle with parsley and serve immediately from the pot