• 1/2 pound halibut, sea bass, cut into inch-long cubes
  • 1pound Alaskan king crab
  • 1 pound (or more) large shrimp, peeled and deveined
  • 1/2 pound little neck clams, mussels or oysters or all three
  • 2 cups seafood stock
  • 1/2 cup olive oil
  • 1 large onion, chopped
  • 3 coves garlic, minced
  • 1 teaspoon salt
  • 2 28-ounce cans crushed tomatoes
  • 2 cups red wine
  • 2 cups tomato juice
  • Salt and pepper to taste
  • 1/2 cup minced parsley for garnish
  • Tabasco sauce


Saut onions until soft. Add the garlic, tomatoes, red wine, tomato juice and stock,

Add the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes. Add the mollusks, crabmeat, and shrimp. Heat just until shrimp are cooked (just 2-3 minutes, until they are bright pink). Do not overcook.