Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra-virgin olive oil

  2. 1 clove garlic, sliced

  3. 1/2 medium onion , chopped

  4. 1 ounce dry white wine

  5. 5 littleneck clams, soaked in cold water and well scrubbed

  6. 1 tablespoon dried basil

  7. 1 teaspoon dried oregano

  8. 1/2 large Dungeness crab , cleaned and cracked

  9. 1/4 pound large shrimp , peeled and deveined

  10. 6 ounces cleaned mussel s, well scrubbed

  11. 1/4 pound cubed whitefish (cod, grouper, bass, trout, or halibut)

  12. 1 tablespoon fresh parsley , finely chopped Peel of

  13. 1/2 lemon , finely grated

Instructions Jump to Ingredients ↑

  1. In an 8-quart pot, heat the olive oil and sauté the garlic and onions in the olive oil until translucent.

  2. Add the white wine, clams, basil, and oregano. Cook, covered, until clams open (about 8 minutes). Remove opened clams and set aside. Discard any unopened clams.

  3. Add the crab and shrimp; bring to a boil slowly and cook until shrimp are opaque.

  4. Add the mussels and whitefish; allow the stew to simmer for an additional 10 minutes. Remove from heat; allow the stew to sit for 10 minutes. Discard any unopened mussels.

  5. Add parsley and lemon peel, return to heat, and simmer until shrimp turn pink. Serve in 2 shallow bowls.


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