WHAT YOU NEED:
3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes
1 large (2 lb or more) cooked Dungeness crab (hard shell)
1 pound (or more) of large de-veined shrimp
2 pounds little neck clams, mussels, or both
To Make The Sauce…..
1/2 cup olive oil
1 1/2 cups chopped onion (1 large onion)
1 cup chopped green bell pepper (1 large green bell pepper)
3 coves garlic, minced
1 teaspoon salt
1 can tomatoes (28 ounces)
Broth from the clams/mussels
2 cups of red.. red..wine
2 cups tomato juice
2 cups fish stock
Make 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
WHAT YOU NEED TO DO:
- Steam clams and or mussels in a small amount of water (about a cup) until they just open. Set aside. Strain and reserve the cooking broth.
- In a deep 8-quart covered pot, sauté onions and green pepper on medium heat in olive oil until soft. drop in the garlic, sauté 1 minute more. Add tomatoes, broth from the clams/mussels, red wine, tomato juice, fish stock, the herb bouquet, and salt and pepper to your liking. Bring to a simmer and cook, uncovered, for 20 minutes. Remove herb bouquet.
- Now put in the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes. Add the steamed clams/mussels, crab meat, and shrimp. Heat just until shrimp are cooked (just 2-3 minutes, until they are bright pink).
- Serve in good size bowls, shells included. Sprinkle with minced parsley. Serve with crusty French or Italian bread and a robust red wine. (sprinkle a little cheese if you like) Keep it healthy!