1 onion, minced 
4 cloves garlic, minced 
1 green pepper, cut into 1/2" dice 
1 red pepper, cut into 1/2" dice 
1/4 c. olive oil 
1 - 28 oz. can crushed tomato in puree 
1 Tbsp tomato paste 
1/4 tsp. thyme, dried 
2 Tbsp. parsley leaves chopped 
1 tsp. salt 
1/2 tsp. black pepper 
1/2 tsp. red pepper flakes 
1 c dry white wine (or red) and clam juice 
2 live dungeness crabs 
18 prawns, peeled and deveined 
1/2 Ib. manilla clams 
1-1/4 lb. golden eye (rock cod), cut into 2" chunks


Preparation:
Have crab shell removed and body cut into eight pieces, lightly crack claws and
legs. Discard any gray fibrous matter and reserve any orange, yellow and white
crab fat, using it to flavor stew.

In a large thick bottomed soup pot heat the olive oil, over medium heat, saute
onions, garlic, red and green peppers until translucent, about five minutes. Add
tomato products, thyme, parsley, salt, black and crushed peppers, wine and clam
juices. Bring to a boil and simmer uncovered for 30 minutes. This base of the dish
may be done ahead up to three days before serving the dish.

One hour before service make soft polenta and hold in warm oven. To serve,
return sauce to large soup pot and slowly bring to a boil. Add cracked crab,
prawns, clams and rock cod. Cover and simmer for 10 - 15 minutes.

Spoon portions of polenta into individual soup plates. Divide stew between plates.
Serve with sourdough bread.