Serves 6-8

2 whole fresh crabs, cracked & cleaned

1½ lb. fresh firm white fish (cod, snapper, sole) cut into 2" cubes

6-8 fresh clams in shell, scrubbed and cleaned

½ pound fresh shrimp, cleaned and deveined

2 cans clams with juice

2 cans bay shrimp, drained

1 -- 8 ounce bottle clam juice

3 tablespoons olive oil

1½ cups onions or shallots, chopped

2 -- 16 ounce cans whole tomatoes

1 -- 16 oz can tomato sauce

1½ cups Eshcol Chardonnay

1 bay leaf

3 tablespoons fresh parsley, finely chopped

3 tablespoons fresh basil, finely chopped or 1 tablespoon dried

1½ tablespoons fresh oregano, finely chopped or 1 tablespoon dried

3 cloves garlic, minced

3 drops Tabasco

salt and pepper to taste


Remove crabmeat from bodies and a few of the legs. Set aside with clams, fish,
and shrimp.

Sautι onion in olive oil until limp, about 8 minutes. Add garlic and cook 2 minutes
more. Add whole tomato, tomato sauce, bottled clam juice, herbs and wine. Cover
and cook for 25-30 minutes over medium heat, stirring occasionally.

Add crab legs, crabmeat, fish chunks, canned clams, canned shrimp and simmer on
low heat for 25 minutes.

Add fresh shrimp and clams and cook 10 minutes. Discard any unopened clams.

Add salt, pepper and Tabasco to taste