Cioppino (Seafood Stew)

Ingredients in this Recipe

1 1/4 cups dry white wine
1 1/4 cups water
1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired
1 can (28 ounces) whole peeled tomatoes with juice, crushed
1 cup bottled clam juice
1 dried bay leaf
1 large onion, coarsely chopped
1 pound firm, skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into bite size pieces
1/2 cup coarsely chopped fresh flat leaf parsley
1/2 teaspoon crushed red pepper flakes
1/4 cup extra virgin olive oil
2 1/2 teaspoons fresh thyme
2 pounds shell on king crab legs (or Dungeness crab legs), cut into 2 inch pieces (optional)
2 teaspoons dried oregano
24 littleneck clams, scrubbed well
4 garlic cloves, minced
Coarse salt and freshly ground pepper

See Full Recipe at Martha Stewart