Cioppino — Robert St. John

Ingredients

• 1/4 cup olive oil
• 1/4 cup butter
• 1 1/2 cups onions, medium dice
• 1 1/2 cups leeks, hand-chopped fine, white part only
• 1 1/2 cups green bell peppers, medium dice
• 1 1/3 cups carrots, small dice
• 1 cup celery, medium dice
• 1/4 cup fresh fennel, chopped fine
• 2 1/2 quarts canned crushed tomatoes, highest quality, drained, liquid reserved (approximately 4 28-ounce cans drained and rough chopped)
• 1 6-ounce can tomato paste
• 2 1/2 quarts water (or stock)
• 2 tablespoons salt
• 1 1/2 tablespoons Tabasco sauce
• 1 tablespoon oregano, dried
• 1 tablespoon basil, dried
• 1 tablespoon thyme, dried
• 3 bay leaves
• 1 Tablespoon Creole Seasoning
• 1/2 cup No-Stick Grilling Marinade for Seafood
• 1 1/2 pounds shrimp, 21-25 count, peeled, deveined, and skewered
• 1 pound sea scallops skewered
• 1 pound redfish pieces
• 1 pound fresh mussel, cleaned and beards removed
• 2 Tbl Olive Oil
• 1 Tbl garlic, minced
• 1/2 cup white wine
• 1 1/2 quart cioppino stock
• 1 pound jumbo lump crabmeat
• Toasted French bread