Ingredients
4 large garlic cloves, minced
2 medium onions, finely chopped
1 Turkish bay leaf or ½ California bay leaf
1 teaspoon dried oregano, crumbled
1 teaspoon dried hot red pepper flakes
1½ teaspoons salt
½ teaspoon black pepper
¼ cup olive oil
1 green bell pepper, cut into ¼-inch dice
2 tablespoons tomato paste
1½ cups dry red wine
1 (28— to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped
1 cup bottled clam juice
1 cup chicken broth
1 (1-pound) king crab leg, thawed if frozen
18 small (2-inch) hard-shelled clams (1½ pound) such as littlenecks, scrubbed
1 pound skinless red snapper or halibut fillets, cut into 1½-inch pieces
1 pound large shrimp peeled and deveined
¾ pound sea scallops, tough muscle removed from side of each if necessary
¼ cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh basil
Garnish: shredded fresh basil leaves and small whole leaves
Accompaniment: focaccia or sourdough bread
Preparation Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in pot over moderate heat, stirring, until onions are softened, Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.
While stew is simmering, hack crab leg through shell into 2— to 3-inch pieces with a heavy knife. Add crab pieces and clams to stew and simmer, covered, until clams just open, checking every minute after 5 minutes and transfer opened clams to a bowl . (Discard any unopened clams after 10 minutes.) season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, about 5 minutes. Discard bay leaf, then return clams to pot and stir in parsley and basil.
Yes I have made this several times and it is very very good.