Roasted Tomato Seafood Cioppino

Serving Size:  6-8


2 (11 oz.) containers Pappardelle's Roasted Tomato Marinara Sauce
1 rib of celery, chopped
1 onion, diced
2 cups clam juice
2 cups white wine
4 garlic cloves, crushed
1 lemon, juiced
1 teaspoon Worcestershire sauce
1 bay leaf
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
1/2 teaspoon crushed red pepper flakes
1/4 cup extra virgin olive oil
1/4 cup unsalted butter
1 (2 lb.) Dungeness crab, cracked and cleaned
2 lb. halibut fillets, cut into 1-inch slices
24 large white shrimp, peeled and deveined
12 mussels
12 clams


  1. In a large pot, on medium-low heat, melt butter with oil. Sauté celery, onions and garlic until soft, about 10 minutes. Add white wine and reduce by half. Add rest of ingredients (except seafood, basil and parsley). Let simmer for about 20 minutes.
  2. Add the crab, clams, shrimp and halibut and simmer covered for another 5 minutes. Add the mussels, cover the pot and simmer until mussels open. Turn off heat and stir in parsley and basil.
  3. Serve in bowls with Italian bread or grilled sourdough.