Cioppino

• Preheat the oven to 400°.
• In a large pot, heat ¼ cup of oil over medium heat.
• Add the shallots and cook, stirring frequently, until soft and translucent, about 5 minutes.
• Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
• Add the vermouth and increase the heat to high. Boil until the vermouth is reduced by about half, 3 to 4 minutes.
• Add the crushed tomatoes, clam juice, sugar, 1 teaspoon salt, red pepper flakes, oregano, thyme, and 1 cup of water.
• Bring to a boil, reduce heat and simmer, covered, for 25 minutes.
• Once stew is done simmering, toss the fish with the remaining 2 tablespoons oil and remaining ¾ teaspoon salt.
• Line a baking sheet with aluminum foil and arrange the fish on top and bake for about 10 minutes, or until just cooked through about 140°. Cover with foil and keep warm until ready to serve.
• When the stew is done simmering, stir in the butter. Add the clams and bring the stew back to a simmer.
• Cover and cook for about 6 minutes, until the clams have mostly opened.
• Stir in the shrimp and crab legs and bring the stew back to a simmer; cover and cook until the shrimp are opaque, and the clams are completely opened, about 5 minutes. Discard any unopened clams.
• Add the fresh chopped thyme, then taste the stew and adjust seasoning, if necessary.

Divide the warm fish into bowls. Ladle the stew over top, dividing the clams, shrimp and crab legs evenly into bowls. Garnish with chopped parsley and sever with a perfectly chilled glass of Sauvignon Blanc.