Crab Cioppino

*Serves 10-12

• 1 bunch Italian Parsley, chopped
  
• 1 Garlic head, chopped
  
• 1 Onion, chopped
  
• 1 ½ Carrot, chopped
  
• 1 ½ Celery, chopped
  
• 6 cans Tomato Sauce (14-16 ounce)
  
• ½ teaspoon each of Thyme, Sage, Oregano, Rosemary, Basil and 3 Bay Leafs
  
• Salt and Pepper
  
• Pinch of Saffron
  
• 1 cup Red Wine
  
• 6-8 Crabs
  
• 1-pound large Scallops
  
• 1-pound Mussels
  
• 1-pound medium Prawns
  
• 1-2 loafs of Italian French bread
  
• Garlic

• Sauté parsley, garlic, onion, carrot and celery in olive oil/butter in saucepan.
• Add 2 cans of water to each can of tomato sauce in large pot and bring to a boil.
  
• Add seasonings, sauté mixture and wine and cook uncovered at medium boil for 3-4 hours. Sauce should reduce by half.
• Add crabs, scallops and mussels. Cook covered 45 minutes before serving.
  
• Add prawns 10 minutes before serving.
  
• Peel cloves of garlic. Toast slices of French bread, and then rub garlic cloves over slices.
  
• Put two slices of garlic toast into plate or soup bowl, and spoon sauce and fish over bread.

*Note: I figure ½ crab per person.