Recipe courtesy of Food Network
Total Time: 80 min
Prep Time: 10 min
Cook Time: 70 min
Feeds: 6-8 people
1/4 cup extra virgin olive oil
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
¼ cup tomato paste
1 (14.5 ounce) can stewed tomatoes
1 (14.5 ounce) can crushed tomatoes
1 (14.5 ounce) can chicken broth
1 bottle of clam juice
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 cups dry white wine
1 1/2 pounds large shrimp – peeled and deveined
1 1/2 pounds bay scallops
12 small clams
12 mussels, cleaned and debearded
1 Dungeness Crab cooked, cleaned, broken apart / legs intact
1 1/2 pounds cod, salmon or halibut cut into 2 inch chunks
Note: You need a big pot for this one – maybe 12 qts with cover and you want one that’s wide rather than vertical. It’s important not to bury the shellfish to make sure they can open properly. If you decide you want calamari do so at the very last minute as it cooks quickly.
- Over medium-low heat melt olive oil in a very large (12 qt or better) stockpot, add onions, garlic and parsley.
- Cook slowly until onions are translucent.
- Add stewed tomatoes to the pot (use your hands to break them up) and crushed tomatoes.
- Then add chicken broth, bay leaves, basil, thyme, oregano, clam juice and wine. Mix well.
- Bring to a boil, then reduce to a simmer for an hour or two if you have the time. If you are ready to move to the next step, check the broth. If it’s not tomato-y enough add the tomato paste.
- Bring to boil again. Lower heat, cover and simmer. Fresh mussels and clams need to go in about 10 minutes ahead of everything else so drop them in now. When the clams and mussels start to open, add the rest. The shrimp, scallops, fish, and crab will cook in about 5 minutes.
- Ladle soup into bowls and serve with warm, crusty bread!