1½ lb fresh, firm white fish (cod, snapper, halibut) cut into 2 in. cubes
1 lb fresh clams in shell, scrubbed & cleaned
1 lb fresh black mussels in the shell, scrubbed and cleaned
1/2 lb fresh shrimp, cleaned & deveined
3 Tbsp Trefethen extra virgin olive oil
1½ cups onions or shallots, chopped
3 cloves garlic, minced
2-16 oz cans whole tomatoes
16 oz can tomato sauce
1½ cups Trefethen Chardonnay
1 bay leaf
3 Tbsp fresh parsley, finely chopped
3 Tbsp fresh basil, finely chopped
1½ Tbsp fresh oregano, finely chopped
3 drops Tabasco sauce
salt and pepper to taste
1Remove all crab meat from the shell and legs and set meat aside with clams, fish, and shrimp. Discard empty shells and legs.
2Sauté onion in olive oil until translucent, about 8 minutes. Add garlic and cook 2 minutes more. Add whole tomatoes, tomato sauce, one cup of water, tabasco, herbs, and wine. Cover and cook for 25-30 minutes over medium heat, stirring occasionally. Adjust salt and pepper to taste.
3Add fresh shrimp, mussels, and clams, and bring pot to a simmer. Cover and continue cooking for 10-12 minutes more. If there are any unopened shellfish at this point, discard them.
4At this point add the fish pieces and cooked crab. Simmer for another 5 minutes.
5Ladle into your favorite bowls and serve hot with a tossed green salad and crusty French bread. Enjoy!
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