- 4 large garlic cloves, minced
- 2 medium yellow onions, finely chopped
- 1 bay leaf
- 1 teaspoon dried oregano, crumbled
- 1 teaspoon dried hot red pepper flakes or more depending on preference
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1 large stalk celery, cut into 1/4-inch dices
- 1 large carrot, cut into 1/4-inch dices
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine or white wine (I prefer white)
- 1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped
- 1 cup bottled clam juice
- 1 cup seafood stock or shrimp buillon
- 1 (1-pound) snow or king crab leg, thawed if frozen
- 18 small (2-inch) hard-shelled clams (1 1/2 pound) such as littlenecks, scrubbed
- 1 pound skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces (I prefer halibut)
- 1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined
- 3/4 pound squid, cleaned
- 3/4 pound sea scallops, tough muscle removed from side of each if necessary
- 1/4 cup finely chopped fresh flat-leaf parsley
- Sourdough bread
- Cook garlic, onions, carrots, celery, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.
- While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife if using king crab. If using snow crab crack at joint into pieces. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, squid and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley.
- Serve immediately in large soup bowls.
- Top with drizzle of olive oil and or squeeze of lemon and enjoy!