Judith's Dungeness Crab Cioppino | Plate and Cup

Ingredients

• 3/4 cup extra-virgin olive oil
• 8 large garlic cloves—6 finely chopped, 2 whole
• 3 jalapeños, seeded and minced
• 2 red bell peppers, finely chopped
• 1 large onion, finely chopped
• 1 large bay leaf
• 2 tablespoons tomato paste
• 1/2 cup dry red wine
• One 28-ounce can peeled tomatoes, finely chopped, juices reserved
• Four 8-ounce bottles clam broth
• 1 1/2 cups water
• Salt and freshly ground pepper
• 1/2 cup packed basil leaves
• 1/2 teaspoon crushed red pepper
• 4 steamed Dungeness crabs, about 2 pounds each (see Note)
• 2 dozen littleneck clams, scrubbed
• 2 pounds firm, white-fleshed fish fillets such as halibut, skinned and cut into 1 1/2-inch chunks
• 2 pounds large shrimp, shelled and deveined
• 2 pounds mussels, scrubbed
• 1 pound sea scallops, halved vertically if large