fresh white fish such as sea bass, rock cod, halibut, or ling cod, cut into large
3/4 pound scallops
3/4 pound raw shrimp, peeled and de-veined
Remove the legs and claws from the crab and break the body in half, reserving
as much of the soft, mustard-colored center (crab butter) as possible. Set crab
pieces aside and force the crab butter through a sieve into a small bowl. Set
Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium
heat for 4 to 6 minutes or until clams open. Remove clams, discarding any that
do not open. Strain the stock through cheesecloth and reserve.
In an 8-quart heatproof casserole or a kettle, heat the oil. Add the onion,
garlic and bell pepper and sauté over medium heat, stirring occasionally, for
approximately 5 minutes or until vegetables start to soften.
Add tomatoes, tomato paste, remaining 2 cups of wine, pepper, herbs and
clam stock. Partially cover and simmer for 20 minutes.
Add the fish, scallops, shrimp, crab and crab butter. Simmer for approximately
5 minutes or until all seafood is cooked. Do not stir.
Add the clams and heat for a scant 1 minute.
Sprinkle with parsley and serve
immediately from the cooking pot.