Ingredients
- 3/4 cup extra-virgin olive oil
- 8 large garlic cloves—6 finely chopped, 2 whole
- 3 jalapeños, seeded and minced
- 2 red bell peppers, finely chopped
- 1 large onion, finely chopped
- 1 large bay leaf
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- One 28-ounce can peeled tomatoes, finely chopped, juices reserved
- Four 8-ounce bottles clam broth
- 1 1/2 cups water
- Salt and freshly ground pepper
- 1/2 cup packed basil leaves
- 1/2 teaspoon crushed red pepper
- 4 steamed Dungeness crabs, about 2 pounds each (see Note)
- 2 dozen littleneck clams, scrubbed
- 2 pounds firm, white-fleshed fish fillets such as halibut, skinned and cut into 1 1/2-inch chunks
- 2 pounds large shrimp, shelled and deveined
- 2 pounds mussels, scrubbed
- 1 pound sea scallops, halved vertically if large
- Crusty bread, for serving
Description
5
Food & Wine
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