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Cut the fish fillets into bite-sized chunks. Clean the crab, remove its legs and crack them with a nutcracker to allow easy access to the meat. |
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Break the body into halves or quarters. Scrub the clams or mussels clean under running water and debeard the mussels. |
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Peel and devein the shrimp. Set all the seafood aside. |
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Heat the olive oil in a large pot or Dutch oven over medium-high flame. |
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Add the onion and saute until translucent, 3 to 4 minutes. Add the garlic and saute for another minute. |
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Add the tomatoes and wine and cook until the liquid is reduced by about half in volume. |
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Add the stock or clam juice, parsley, basil, salt and pepper. Bring to a boil, then reduce heat to medium and simmer for 15 to 20 minutes. |
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Stir in the fish and shrimp and simmer for about 3 to 5 minutes. Next add the crab and clams or mussels, pushing them down into the soup a little. |
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Cover the pot and simmer for another 3 to 4 minutes, or until the clams or mussels are steamed open and cooked through. |
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Scoop the stew into large bowls, garnish with a little chopped parsley and serve with thick slices of sourdough bread. Its best to have a side plate for each diner to hold empty shells. |