Instructions: * Note: Harissa paste is available in Middle Eastern markets and some supermarkets; chili-garlic sauce is available in Asian markets and in the Asian foods section of some supermarkets.

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. Saute 2 minutes. Add anchovies, parsley, garlic and harissa paste; saute 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.

This recipe yields 4 servings.

Comments: "On a trip to San Francisco, I had a terrific bowl of cioppino at Rose Pistola, star chef Reed Hearons Italian restaurant," says Gail Haines of Westerly, Rhode Island.

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