1	1 3/4-pound cooked whole Dungeness crab
1/3	cup olive oil
1	cup finely chopped onion
1	tablespoon chopped fresh marjoram
1	bay leaf
1	2-ounce can anchovy fillets, drained, chopped
1/2	cup chopped fresh parsley
3	garlic cloves, minced
2	tablespoons harissa paste* or chili-garlic sauce**
2	cups dry white wine
2	cups fish stock or bottled clam juice
2	cups canned crushed tomatoes with puree
16	mussels, scrubbed, debearded
10	ounces cod or other white fish, cut into 3/4-inch pieces
1/2	pound cleaned squid, bodies cut into rings
1/2	pound uncooked large shrimp, peeled, deveined 

Remove crab legs and cut at joints. Cut crab body into quarters; scrape out gills
and intestines and discard. Heat olive oil in large pot over high heat. Add chopped
onion, marjoram and bay leaf. Sautι 2 minutes. Add anchovies, parsley, garlic and
harissa paste; sautι 2 minutes. Add crab legs and body pieces and white wine.
Reduce heat; simmer 4 minutes. Add stock and tomatoes. Increase heat and boil 5
minutes. Add mussels; cook until mussels open, about 7 minutes (discard any
mussels that do not open). Add remaining seafood; simmer until cod and shrimp are
opaque in center, stirring often, about 4 minutes. Ladle cioppino into bowls and
serve.

*Available in Middle Eastern markets and some supermarkets.

**Available in Asian markets and in the Asian foods section of some supermarkets. 

Makes 4 servings.