Yield: 6 Servings
|¼ cup||Olive oil|
|1 large||Onion -- finely chopped|
|1 \N||Red or green bell pepper --|
|\N \N||Seeded and chopped|
|3 \N||Cloves garlic -- minced|
|½ cup||Finely chopped parsley|
|1 teaspoon||Dried basil|
|½ teaspoon||Dried oregano|
|28 ounces||Italian plum tomatoes (1|
|\N large||Can) -- coarsely chopped|
|6 ounces||Tomato paste (1 can)|
|2 cups||Dry white wine|
|¼ teaspoon||Coarsely ground pepper|
|1 pounds||Rock cod fillets -- cut in|
|1 \N||Inch square|
|3 pounds||Dungeness crabs (2 medium|
|\N \N||Crabs) -- cooked & cleaned|
|1 pounds||Shrimp -- shelled and|
|\N \N||Clams in shells -- scrubbed|
1. In a deep, heavy, large kettle or Dutch oven, heat olive oil over medium heat. Add onion and bell pepper. Cook, stirring often, until onion is soft but not browned. Mix in garlic, parsley, basil, and oregano. Stir in tomatoes and their liquid, tomato paste, wine, salt, and pepper.
2. Bring to a boil, cover, reduce heat, and simmer for 1 hour. Uncover and boil gently, stirring occasionally, over medium-low heat until sauce is fairly thick (30 to 35 minutes).
3. Add, in order given, rock cod, crabs (cooked, cleaned, and cracked), shrimp, and clams. Cover and cook until crab meat is heated through, the shrimp are pink, and the clams are open (20 to 25 minutes). Discard any clams that do not open. Taste; add salt if needed.
4. Serve in large, shallow bowls that have been warmed.
Recipe By : the California Culinary Academy From: Date: File