Ingredients
Stew Base:
- 2 1 1/3- to 1 1/2-pound live lobsters
- 2 pounds uncooked large shrimp with shells
- 1 1/4 cups olive oil
- 2 medium onions, chopped
- 1 cup chopped celery
- 1 cup chopped fresh fennel bulb
- 12 garlic cloves, peeled, flattened
- 1/4 cup tomato paste
- 1 28- ounce can plus 2 cups diced tomatoes in juice
- 1 bunch fresh basil
- 4 large fresh thyme sprigs
- 4 large fresh parsley sprigs
- 2 large fresh oregano sprigs
- 2 bay leaves
- 1 teaspoon dried crushed red pepper
- 4 8-ounce bottles clam juice
- 2 cups dry white wine
- 3 pounds red snapper fillets
To Finish Stew:
- 16 large sea scallops
- 1 pound large lump crabmeat (optional)
- 1/2 cup all purpose flour
- 6 tablespoons olive oil
- 3 tablespoon unsalted butter
- 6 tablespoons chopped fresh parsley
- 2 large garlic cloves, minced
- 1 large shallot, minced
- 1/2 cup dry white wine
Description
This Hearty San Francisco-style Fish Stew Is Great For Parties.
Bon Appetit Magazine
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