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Ingredients

• 1/2 cup olive oil
• 3 cups chopped yellow onion
• 1 cup chopped celery
• 3 Tbs. minced garlic
• 2 small bay leaves
• 2 fresh thyme sprigs
• 2 tsp. ground fennel seeds
• 1 to 2 tsp. red pepper flakes
• 5 cups fish stock
• 3 cups chopped canned plum
  tomatoes, with their juices
• 1 1/2 cups dry red wine
• 1/2 cup thick tomato puree
• Salt and freshly ground black pepper, to taste
• 18 clams, well scrubbed
• 1 crab or lobster, cooked, cracked and sectioned
  into 2 to 3-inch pieces
• 18 mussels, well scrubbed and debearded
• 18 shrimp, peeled and deveined
• 18 sea scallops, tough muscles removed
• 1/4 cup chopped fresh flat-leaf parsley or basil

Description

The Origin Of This Famous San Francisco Specialty Is Open To Speculation. Most Locals Believe It Is Related To The Italian cacciucco, A Fish Stew Of Livorno, And To The Fish Stews Of The Friuli Region, Which Are Made With Red Wine. Serve With Grill

Williams-Sonoma