Ingredients
- 2 fresh or cooked Dungeness crab (about 1 1/2 pounds each)
- 1/4 cup olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 6 tablespoons chopped Italian parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried red pepper flakes
- 1 bay leaf
- 2 cups dry white wine
- 1 can (28 ounces) no-salt diced tomatoes with juices
- 2 cups fish stock (available in the freezer section of many supermarkets)
- -- Salt and pepper, to taste
- 1 dozen mussels, scrubbed and debearded
- 1 dozen clams, scrubbed
- 8 ounces firm white fish fillets (such as halibut, tilapia or red snapper), cut into 2-inch pieces
- 8 ounces calamari bodies, cut into rings
Personal Notes
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