Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 large yellow onion, chopped (about 1 ½ cups) (1 large yellow onion)
  • 4 cloves garlic, minced (about 2 tablespoons) (4 cloves garlic)
  • 1 green bell pepper, seeded and chopped (1 green bell pepper)
  • 1 red bell pepper, seeded and chopped (1 red bell pepper)
  • 1 teaspoon dried oregano (5ml)
  • 1/2 teaspoon dried basil (2.5ml)
  • 1/4 teaspoon red pepper flakes (optional) (1.25ml)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio) (237ml)
  • 4 cups fish stock or seafood broth (946ml)
  • 1 cup bottled clam juice (237ml)
  • 2 tablespoons tomato paste (30ml)
  • Salt and freshly ground black pepper to taste
  • 1 pound littleneck clams, scrubbed (454g)
  • 1 pound mussels, scrubbed and debearded (454g)
  • 1 pound large shrimp, peeled and deveined (454g)
  • 1 pound firm white fish fillets (e.g., cod, halibut), cut into 2-inch pieces (454g)
  • 1 pound calamari tubes, cleaned and sliced into rings (454g)
  • 1/2 pound scallops (bay or sea), patted dry (227g)
  • 1 Dungeness crab (approx. 2 pounds), cooked, cracked and cleaned (or substitute with snow crab legs) (907g)
  • Fresh parsley, chopped, for garnish
  • Crusty bread, for serving

Instructions:

  1. Heat olive oil in a large pot. Sauté onion, garlic, and bell peppers until softened.
  2. Stir in oregano, basil, red pepper flakes (if using), crushed tomatoes, diced tomatoes, tomato paste, and wine.
  3. Add fish stock and clam juice. Bring to a simmer, reduce heat, and simmer for 30 minutes to allow the flavors to meld.
  4. Add clams and mussels to the broth. Cover and cook until they open (discard any that don't open).
  5. Add shrimp, fish, calamari, and scallops to the pot. Cook until the shrimp turns pink and the fish is cooked through.
  6. Gently stir in the crab. Heat through.
  7. Season with salt and pepper to taste. Garnish with fresh parsley. Serve hot with crusty bread.