In a large pot over medium high heat, begin by sautéing the diced celery, onions, and bell peppers in olive oil until the vegetables are tender but not browned.  Add tomato paste and sauté until aromatic.  Add the chopped tomatoes, salt, oregano, basil, pepper, garlic, pepper flakes, wine, and water. Bring to a boil and then simmer for one hour. If the mixture becomes too thick, add water as needed.

Prepare one large crab by cleaning it, removing the legs and claws, and dividing the body into quarters. Scrub the clams with a stiff brush under cold running water to remove any sand. Rinse deveined shrimp under cold running water.

Simmer the shellfish and fish chunks in the sauce for ten to fifteen minutes or until the shrimp turns pink and the clam shells open.  Taste Cioppino for seasoning and add additional salt and/or pepper if needed.

Serve in a tureen or a large serving bowl. When presenting this dish, it is advisable to use fingers as utensils, given that the crab, prawns, and clams remain in their shells. Guests will benefit from having a dish towel or extra cloth napkin for convenience. Accompany the Cioppino with a mixed green salad, additional Barbera wine, and an ample amount of French bread to complete the meal. This recipe serves between two to six individuals, depending on their appetite.