Seafood:
1to 3 lbs. of Halibut or Pacific cod
1 lb. of clams
2 to 4 lbs. of whole crab
1 lb. of mussels
1 to 2 lbs. of medium to large shrimp
Sauce:
1/2 cup extra virgin olive oil
1 1/2 cups chopped onion (1 large onion)
1 cup chopped bell pepper (1 large bell pepper)
3 cloves garlic, minced
1 teaspoon salt
1 28-ounces can tomatoes
2 cups tomato juice
Broth from the mollusks
2 cups red wine
2 cups fish or shellfish stock
An herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string
Salt and pepper to taste
1/2 cup minced parsley for garnish
Steam clams and mussels:
- First, steam mollusks (clams and mussels) in a small amount of water (about two cups) until they just open.
- Then, strain and reserve the cooking broth.
- Set aside.
Prepare the cooked crab:
- Remove the crab legs from the body.
- Next, use a nutcracker to crack the shells so the meat can be easily removed when eating.
- Break the body in half, and then cut each half again into either halves or thirds.
Make the soup base:
- Then, in a deep, 8-quart pot, sauté onions and bell pepper on medium heat in olive oil until soft. Add the garlic and sauté a minute more.
- Afterwards, add tomatoes, broth from the mollusks, red wine, tomato juice, fish or shellfish stock, the herb bouquet, and salt and pepper to taste.
- Then, bring to a simmer and cook, uncovered, for 20 minutes. Finally, remove herb bouquet. Taste and adjust seasoning to suit your tastes.
Add fish and shellfish:
- Add the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes.
- Finally, add the steamed mollusks, crab meat, and shrimp. Heat just until shrimp are cooked (just 2 to 3 minutes, until they are bright pink). Do not overcook.
Serve in large bowls:
- Then, dole out into large bowls, shells included.
- Then, sprinkle with minced fresh parsley.
- Finally, serve with crusty French or Italian bread and a robust red wine.