My crab looks drunk.
I think he has been sippin the wine.
"Cioppino" This is one of California's most famous dishes, and one that we can claim is ours, all ours. It is a versatile dish, as it was invented by fishermen who made it with whatever the ocean was inclined to yield, so of course there are dozens of ideas on how it should be done. Exponents of the various schools of cookery get quite fussed--and fussy--about how to make cioppino. Red or white wine, or sherry? Shrimp and crab, clams, or just a mixture of fish? The best way is as you like it.
Its Origin
Though the word Ciopinno and the dish that is popular in the US definitely was popularized near in the San Franciso area of California, The roots of the dish and name are from Italy. Records of when this dish appeared vary from the Gold Rush days to 1930 says food historians.
The Italian flair of this tomato based seafood stew using the daily catch comes from the fisherman from Genoa that immigranted to the US and settled in the Bay area of California. A fisherman's stew most likely originated ON the boat because in pre 20th century fishing boats they didn't have refrigeration , so they were limited to some canned foods( like tomatoes),vegetables, bread, wine and the catch of the day to make their dinner.
Origin of the Word Cioppino
The name comes either from ciuppin, a word in the Ligurian dialect of the port city of Genoa,meaning "to chop" or "chopped" which described the process of making the stew by chopping up various leftovers of the days catch, but also some say it can be a corruption
of the word" il ciuppin" which means ..little soup.
San Francisco is loaded with restuarants that specialize in CIOPPINO. Here is the recipe I chose to follow:
My crab looks drunk CIOPPINO
1lb black mussels
1lb clams
1lb head on 25-30 shrimp
1/4 lb calemari
1 Dungeonous crab
3 leaks (white parts only)
2 bunches green onions
1 head of garlic
3 yellow bell peppers
Olive oil
Cracked black pepper to taste
2 cups chicken stock
1 T superhot pepper flakes
2 T mexican oregano
1 bottle cabernet Sauvignon wine
2 cans diced tomatoes
Fresh parsley bunch
Cut up onions, garlic, leaks (wash well), and bells and
cook untill soft in the olive oil (about 1/4 cup). Add chicken stock, tomatoes, spices. Add a full bottle of wine.
Simmer about 1/2 hour.
Take mussles and clams and 3 cups water and boil untill shells open. Remove the liquid and put with sauce mixture. Simmer another 10 minutes.
Save cooked mussles and clams aside.
Break up crab into smaller pieces. Oil a big pot and add shrimp, calemari, crab, mussles, and clams, stir at a medium heat.
Spoon in sauce to cover and boil untill shrimp are red and ready. About 15 minutes.
Plate up with bowl bursting with seafood and nestled in a pool of spicey broth.
Pour a nice glass of wine, break some sour dough bread to sop up the broth and enjoy!
 
Ceviche time! Man I had some good ideas....damn sick minions 
 BUT! I know where there's a stash of apple wood. I just have to get to it....
   did I miss the link?