Recipe courtesy of David Rosengarten


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  • Total: 1 hr 25 min
  • Prep: 15 min
  • Cook: 1 hr 10 min
  • Yield: 6 servings
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1/3 cup olive oil

2 cups chopped onion

1/4 cup chopped green bell pepper

4 large cloves garlic, chopped

Salt and pepper to taste

4 cups canned Italian plum tomatoes, chopped

2 cups dry red wine

1 1/2 cups fish stock or water

4 tablespoons tomato paste

1 cup chopped parsley

1 tablespoon each minced fresh rosemary, thyme, and oregano

1 bay leaf

1/2 teaspoon red pepper flakes

1 medium-size Dungeness crab, cracked and separated into sections

1 pound shrimp, heads on

1 1/2 pounds halibut, cut into 2-inch chunks

1 black sea bass

1 dozen mussels, scrubbed and de-bearded

1 dozen hard-shell clams, scrubbed

3/4 pound sea scallops, in shell

Fresh lemon juice to taste


  1. Heat the oil in a large casserole set over moderate heat. Add the onions, pepper, garlic and salt and pepper and cook the vegetables, stirring occasionally, for 5 minutes. Add the tomatoes, red wine, stock, tomato paste, 1/2 cup of the parsley, the rosemary, thyme and oregano, bay leaf, and red pepper flakes. Bring to a boil and simmer, covered, for 30 minutes.
  2. Add the crabs, shrimp, halibut, and sea bass to the casserole and simmer, covered, for 15 minutes. Add the mussels, clams, and scallops and simmer. covered, for 10 minutes more, or until mussels, clams, and scallops open. Correct the seasoning adding lemon juice, salt and pepper to taste. Sprinkle with remaining parsley.
  3. Recommended drink: 1994 Wild Horse Tocai Friulano