- 2 freshly cooked whole crabs, approximately 1 1/2 to 2 pounds each
- 24 clams, well scrubbed
- 3 cups dry white wine
- 1/3 cup olive oil
- 1 medium onion, finely chopped
- 3 large cloves garlic, minced
- 1 green bell pepper, coarsely chopped
- 2 pounds fresh tomatoes, peeled, seeded and chopped
- 3 ounces tomato paste
- 1 teaspoon freshly-ground black pepper
- 1/2 teaspoon dried Mexican oregano
- 1/2 teaspoon dried basil, or 1 tablespoon finely chopped fresh basil
- 2 pounds fresh white fish such as sea bass, rock cod, halibut, or ling cod, cut into large pieces
- 3/4 pound scallops
- 3/4 pound raw shrimp, peeled and de-veined
- Chopped fresh parsley
- 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.