Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 2 ribs celery diced
- 1 green bell pepper seeded and diced
- 1 red bell pepper seeded and diced
- 2 1/2 cups fish stock
- 2 cans whole peeled tomatoes (28 ounces each) crushed by hand
- Salt and pepper to taste
- 1/4 teaspoon crushed red pepper flakes
- 1 pound littleneck clams scrubbed
- 1 pound mussels scrubbed and debearded
- 8 ounces large shrimp peeled and deveined
- 1 pound white fish such as cod or halibut, cut into 1-inch pieces
- 1 pound crab legs cracked (or scampi)
- Fresh chopped parsley for garnish (optional)
- Crusty sourdough or artisan bread for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced celery, and diced bell peppers. Sauté for about 6 minutes until the vegetables are soft.
- Pour in the fish stock and crushed tomatoes. Season with salt, pepper, and red pepper flakes. Bring to a simmer, cover, and let cook for 20 minutes to meld the flavors.
- Add the clams and cook for about 4 minutes until most are open. Add the mussels and cook for 3 more minutes. Then add the shrimp, white fish, and crab legs or scampi to the pot.
- Simmer gently for another 2-5 minutes until the seafood is just cooked. It will continue cooking in the stew even once it is removed from the heat. Discard any unopened clams or mussels.
- Garnish with chopped parsley if desired and serve with crusty bread.