3/4 c. olive oil
9 leeks (white and pale green parts only) halved lengthwise and cut into 1/2 inch thick slices
3 lg. onions, thinly sliced
1/3 c. chopped fresh parsley
6 bay leaves
5 garlic cloves, minced
3/4 tsp. dried oregano, crumbled
3/4 tsp. dried thyme, crumbled
3/4 tsp. freshly ground pepper
3/4 tsp. saffron threads crushed
6 c. dry white, or 3 c. dry white wine and 3 c. dry red wine
6 (8 oz.) cans tomato sauce
3 lbs. tomatoes, coarsely chopped
Hot pepper sauce (such as Tabasco)
Salt
2 doz. clams, scrubbed 2 doz. small mussels, scrubbed and debearded
1 1/2 lbs. swordfish cut into 1 1/2 inch pieces
2 (2 lbs.) cooked crabs, cracked
1 1/2 lbs. uncooked medium shrimp, peeled and deveined

Divide oil between 2 heavy large pots. Add half of leeks, onions, parsley, bay leaves, garlic, oregano, thyme, pepper and saffron to each pot. Cook over medium heat until onions are soft, stirring frequently, about 8 minutes. Add half of wine to each pot and boil 3 minutes. Add half of tomato sauce and chopped tomatoes to each pot. Reduce heat and simmer 45 minutes to blend flavors. Season with hot pepper sauce and salt. Add half of clams, mussels and fish to each pot. Cover and simmer 5 minutes. Add crab and shrimp and simmer until clams and mussels open and shrimp are cooked through, about 5 more minutes. Discard any mussels or clams that do not open. Ladle cioppino into wide shallow bowls and serve. Serves 8. Serve with lots of crusty French Bread.