Cioppino

If using fresh crab, cook in a large pot of boiling salted water for 15 to 20 minutes. Drain. When cool enough to handle (or start here if using already cooked crab), remove legs, crack them and set aside. Remove top shell of the body, clean the crab, then remove as much meat as possible from the body. Dis card body shells. Refrigerate crab legs and meat until ready to use.

Heat oil in a heavy large Dutch oven over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add garlic and stir 2 minutes. Add 4 tablespoons of the parsley with the basil, oregano, pepper flakes and bay leaf. Stir 1 minute more. Add wine and bring to a boil. Stir until most of the liquid evaporates, about 10 minutes. Add tomatoes and fish stock. Simmer 15 minutes to blend flavors. Season with salt and pepper.

Add mussels to pot. Cover and simmer for 2 minutes. Add clams and simmer for 2 minutes. Add fish, calamari, crab meat and legs. Cover and simmer until mussels and clams open and fish and calamari are just cooked through, about 2 minutes. Discard any mussels or clams that do not open. Adjust seasoning, if necessary.

Divide cioppino among serving bowls. Sprinkle with remaining 2 tablespoons parsley.