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In large pot, heat olive oil. Add onion, peppers, carrots, celery, garlic, fennel & oregano too pot. Stir to coat ingredients with oil & reduce heat to medium. Cover pot with lid and "sweat" the vegetables for about 10 minutes, stirring once or twice. Add the white wine to the pot, increase the heat, & simmer to reduce liquid by half. Add clam (or seafood stock) and bring back to a boil. Reduce heat to a simmer, add tomato paste, & cook for 30 minutes. Add the diced tomatoes, basil, and fish sauce and simmer for 5 minutes more. Add the crab meat and desired assorted seafood to pot and simmer for 10 minutes. Adjust seasoning. Meanwhile make garlic crostini from thin slices of French or Italian bread brushed with extra virgin olive oil, and rubbed with a clove of garlic. Toast lightly in oven or broiler. Ladle cioppino into warm shallow bowls & garnish with toast. Garnish with fresh basil, parsley, & a drizzle of extra virgin olive oil.