Ingredients

4 large garlic cloves, minced

2 medium onions, finely chopped

1 Turkish bay leaf or 1/2 California bay leaf

1 teaspoon dried oregano, crumbled

1 teaspoon dried hot red pepper flakes

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1/4 cup olive oil

1 green bell pepper, cut into 1/4-inch dice

2 tablespoons tomato paste

1 1/2 cups dry red wine

1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped

1 cup bottled clam juice

1 cup chicken broth

1 (1-pound) 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

1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined

3/4 pound sea scallops, tough muscle removed from side of each if necessary

1/4 cup finely chopped fresh flat-leaf parsley

3 tablespoons finely chopped fresh basil

• Garnish: shredded fresh basil leaves and small whole leaves
• Accompaniment: focaccia or sourdough bread

Description

San Francisco–Style Seafood Stew

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