Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 ribs celery, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 1 cup dry white wine
  • 4 cups seafood stock
  • 2 bay leaves
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh basil, torn
  • 1 lb Dungeness crab legs or claws, cracked
  • 1 lb Manila clams, scrubbed
  • 1 lb mussels, debearded
  • 1 lb large shrimp, peeled and deveined
  • 1 lb firm white fish, cut into 2-inch chunks
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil over medium heat in a large Dutch oven. Add onion, carrots, and celery, sautéing 6-8 minutes until translucent and softened. Note: Don't brown them; we want them sweet, not charred.
  2. Stir in garlic, oregano, and red pepper flakes. Cook for 1 minute until the garlic is fragrant but not brown.
  3. Pour in white wine to deglaze the pot, scraping the bottom with a wooden spoon. Reduce liquid by half until it looks like a thick syrup.
  4. Stir in crushed tomatoes, seafood stock, and bay leaves. Bring to a boil, then reduce heat and simmer for 20 minutes until the broth has thickened slightly and smells rich.
  5. Add clams and mussels to the broth. Cover and simmer for 3-5 minutes until the shells have popped open.
  6. Gently nestle white fish chunks and crab legs into the broth. Cover and simmer for 3 minutes until the fish is opaque and just barely cooked through.
  7. Add shrimp to the pot. Cover and simmer for 2-3 minutes until shrimp are opaque and pink.
  8. Remove lid, discard any unopened shellfish, and stir in fresh parsley and basil. Season with salt and black pepper to taste.