Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 3 tablespoons diced red onion

  3. 2 cloves garlic , chopped

  4. 1 pound skinless, boneless firm-fleshed fish fillet

  5. 4 pieces (the thicker the better)

  6. 1/2 pound large tail-on shrimp , peeled and deveined

  7. 1/2 pound large sea scallops

  8. 3 medium plum tomatoes (about 15 ounces), diced

  9. 1 pound mussels (about 20), scrubbed and de-bearded

  10. 1 dozen cherrystone clams

  11. 4 snow crab claws (or split legs cut into 3-inch pieces), optional

  12. 2 tablespoons white wine

  13. 1/2 teaspoon kosher salt

  14. 1/8 teaspoon freshly ground black pepper

  15. 2 tablespoons thinly sliced basil, plus

  16. 4 sprigs for garnish

Instructions Jump to Ingredients ↑

  1. In a large pan that's at least 2 inches deep, heat the butter over medium-high heat. Add the onion , garlic, and fish and cook for 1 minute. Add the shrimp and scallops and cook, stirring occasionally and flipping the fish once, about 2 minutes more. Add the tomato, mussels, clams, and crab and pour the white wine over everything. Add the salt and pepper and sprinkle with the basil . Cover and cook until the clams and mussels start to open, about 4 minutes. (Discard any that don't open.) Remove from heat and divide the seafood and broth among 4 large shallow soup or pasta bowls. Garnish with basil sprigs and serve.


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