Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, finely chopped
• 1 cup dry red wine
• 1 14-ounce c diced tomatoes
• 1 8-ounce bo clam juice
• 1/2 cup chopped fresh parsley
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 1 pound mussels, scrubbed and debearded
• 1 pound crab legs, cut into 4-inch pieces
• 1 pound medium shrimp, (30-40 per pound), peeled and deveined
• 1 pound firm white fish fillet, such as cod, haddock or halibut
• 1/4 cup chopped fresh basil
• Salt & freshly ground pepper, to taste

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Cooking Directions

Step 1

Heat oil in a heavy soup pot or Dutch oven over medium heat. Add onion and green pepper; cook, stirring, until softened, about 5 minutes. Add garlic and cook until aromatic, about 1 minute. Stir in wine and bring to a boil; cook for 3 minutes, then add tomatoes, clam juice, parsley, bay leaf, oregano and crushed red pepper. Cover, leaving the lid slightly ajar; simmer, stirring occasionally, until the broth is rich and thick, 20 to 30 minutes.

Step 2

Add mussels, cover and cook for 2 minutes. Remove the mussels with tongs as they open, reserving them in a large bowl. Discard any mussels that do not open. Add crab legs, return to a simmer and cook, uncovered, until the crab is heated through, about 5 minutes. Remove with tongs and reserve along with the mussels. Add shrimp, fish and chopped basil; cover and simmer until the shrimp turns pink and the fish is opaque, 2 to 3 minutes. Discard the bay leaf. Taste and adjust seasonings with salt and pepper. Return the reserved mussels and crab legs to the pot. Reheat briefly and serve.