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Categories:
freshly cooked white wine olive oil onion garlic tomatoes tomato paste fresh ground black pepper oregano basil white fish scallops shrimp parsley
Viewed: 10 - Published at: 4 years agoIngredients
- 4 pounds Dungeness crabs freshly cooked, approximately 2 lbs each
- 24 clams, well scrubbed
- 3 cups dry white wine
- 1/4 cup olive oil
- 1 yellow onion medium, finely chopped
- 3 cloves garlic minced
- 2 pounds fresh tomatoes peeled, seeded, and chopped, or 1 28-ounce can of tomatoes
- 3 ounces tomato paste
- 1 teaspoon fresh ground black pepper
- 1 teaspoon fresh oregano chopped
- 1 tablespoon basil finely chopped
- 2 pounds white fish fresh, cut into large pieces
- 3/4 pound scallops
- 3/4 pound shrimp peeled and deveined
- fresh parsley Chopped
Method
- Remove the legs and claws from the crabs and break the body in half, reserving as much of the "crab butter" as possible (the yellow-colored center).
- Set crab pieces aside and force the crab butter through a sieve into a small bowl. Set aside.
- Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.
- Remove clams and discard any that do not open.
- Strain the stock through a cheesecloth and reserve.
- In an 8-quart saucepan, heat the oil.
- Add the onion and garlic and saute over medium heat until soft, but not browned.
- Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock.
- Partially cover and simmer for 20 minutes.
- Add the fish, scallops, shrimp, crab, and crab butter.
- Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart.
- Add the clams and heat for a scant 1 minute.
- Sprinkle with parsley and serve immediately from the pot.
