Cioppino (San Francisco Sea food Stew)

Cioppino is a sea food stew famous in the San Francisco bay area. This recipe was sent by my sister. The recipe itself was adapted from here. This stew goes really well with sour dough bread.

Ingredients
6 cloves garlic, minced
2 onions, chopped
1 bay leaf
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 green bell pepper, diced
2 tablespoons tomato paste
1 1/2 cups dry red wine
1 (28oz) can whole plum tomatoes, reserve juice, chopped
2 cups sea food stock
1 (1-lb) king crab leg, thawed
1 lb skinless tilapia fillets, cut into 1 1/2-inch pieces
1 lb large shrimp , shelled and deveined
3/4 lb sea scallops
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon dry basil


Method
Saute garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in olive oil on moderate heat until onions are soft and transparent. Add bell peppers and tomato paste and cook for about a minute. Add wine and boil until reduced to half. Add tomatoes with their juice, seafood broth and simmer covered for 30 minutes. While stew is cooking cut the crab legs through the shell into pieces. Add crab pieces and simmer, covered for about 5 to 10 minutes. Season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Gently stir in parsley and basil and serve hot with bread.