SEAFOOD STEW WITH TOMATOES AND BASIL 

This Italian-style stew — called cioppino — makes a hearty supper.
Serve it with a green salad, garlic bread and a crisp white wine.
1/4 cup olive oil
1 1/4 cups chopped onion
2 tablespoons chopped garlic
4 teaspoons dried oregano
1 1/2 teaspoons fennel seeds
2 1/2 cups crushed tomatoes with added puree
2 1/2 cups bottled clam juice
1 cup dry white wine
2 6 1/2-ounce cans chopped clams, drained, liquid reserved
1 pound uncooked lobster tail
1 6-ounce  crabmeat, drained
1/2 cup chopped fresh basil
Cayenne pepper
Heat olive oil in heavy large pot over medium heat. Add onion, garlic,
oregano and fennel seeds and sauté until onion is tender, about 8 minutes.
Add tomatoes, clam juice, white wine and liquid reserved from clams.
Increase heat and boil until slightly thickened, about 15 minutes.
Add clams, lobster and crabmeat. Reduce heat and simmer 2 minutes.
Mix in fresh basil and simmer until lobster meat is just opaque in center,
about 2 minutes longer. Season stew to taste with cayenne, salt and pepper.
Makes 4 servings.