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1. To prepare the fish stock, combine the fish trimmings and water in a 4- to 5-quart enameled or stainless-steel pot and bring to a boil over high heat, skimming off the foam and scum that rise to the surface.
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2. Add the coarsely chopped onion and the bay leaf, peppercorns and 1 teaspoon of salt, reduce the heat to low, and simmer partially covered for 20 minutes.
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3. Strain the contents of the pot through a fine sieve into a bowl, pressing down hard on the fish trimmings with the back of a spoon to extract all their juices. Measure and reserve 4 cups of the fish stock.
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4. FISH STEW: Wash the pot, add the oil and heat it over moderate heat until a light haze forms above it. Add the cup of coarsely chopped onions and the garlic, and, stirring frequently, cook for about 5 minutes, until the onions are soft and translucent but not brown.
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5. Stir in the reserved stock, the tomato puree, wine and parsley, and bring to a boil over high heat. Reduce the heat and simmer partially covered for 15 minutes.
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6. Meanwhile, prepare the crabs. Holding a crab tightly in one hand, lift off the top shell and discard it. Pull out the spongy gray lungs, or "dead man's fingers," from each side and scrape out the intestines in the center.
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7. Place the crab on its back and, with the point of a small sharp knife, pry off the pointed flap or apron. Cut away the head just behind the eyes.
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8. With a cleaver or heavy knife, cut the crab into quarters. Shell, clean and quarter the second crab in the same manner and set both aside on a plate.
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9. Under cold running water, scrub the mussels and clams thoroughly with a stiff brush or soapless steel-mesh scouring pad, and remove the black ropelike tufts from the mussels. Season the cod on both sides with ¼ teaspoon of salt. Set the mussels and clams and the cod aside on wax paper or plates.
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10. To assemble the cioppino, arrange the pieces of crab in the bottom of a 6- to 8-quart enameled casserole. Lay the mussels and clams on top and pour in the tomato mixture.
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11. Bring to a boil over high heat, reduce the heat to low, cover tightly and cook for 10 minutes. Add the pieces of cod, cover the casserole again and continue to cook for 8 to 10 minutes longer.
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12. The cioppino is done when the mussel and clam shells have opened and the cod flakes easily when prodded gently with a fork. Discard any mussels or clams that remain closed.
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13. Serve at once, directly from the casserole, or spoon the cod and shellfish into a large heated tureen and pour the broth over them.
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