Cioppino 1

1/4 Cup Olive Oil
1 1/4 Cups Onion — Chopped
2 Tablespoons Garlic — Chopped
4 Teaspoons Oregano — Dried, Seeded
1 1/2 Teaspoons Fennel Seeds
2 1/2 Cups Crushed Tomatoes With Added Puree
2 1/2 Cups Clam Juice — Bottled
1 Cup Cry White Wine
13 Ounces Chopped Clams (2 – 6 1/2 Ounce Cans) — Drained, Reserve Liquid
1 Pound Large Shrimp — Peeled, Deveined
6 Ounces Crabmeat
1/2 Cup Fresh Basil — Chopped
Cayenne Pepper To Taste

Recipe Instructions
Heat olive oil in heavy large pot over medium heat. Add onion, garlic, oregano and fennel seeds and saute until onion is tender, about 8 minutes. Add tomatoes, clam juice, white wine and liquid reserved from clams. Increase heat and boil until slightly thickened, about 15 minutes. Add claims, shrimp and crabmeat. Reduce heat and simmer 2 minutes. Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer. Season stew to taste with cayenne, salt and pepper.