Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 1 1/2 cups chopped yellow onions

  3. 3/4 cup chopped green bell peppers

  4. 3/4 cup chopped celery

  5. 1/4 cup chopped fennel

  6. 2 tablespoons minced garlic

  7. 1 bay leaf

  8. 1 teaspoon salt

  9. 1 teaspoon dried oregano

  10. 1 teaspoon red pepper flakes

  11. 1/2 teaspoon dried fennel seeds

  12. 1/2 teaspoon dried thyme

  13. 1/2 teaspoon ground black pepper

  14. 2 tablespoons tomato paste

  15. 1 cup dry white wine

  16. 1 (28-ounce) can crushed plum tomatoes and their juices

  17. 2 cups fish stock

  18. 1 whole Dungeness crab, quartered

  19. 1 pound clams, well scrubbed and de-bearded

  20. 1 pound mussels, well scrubbed and de-bearded

  21. 1 pound firm fish, such as halibut or snapper , cut into 1-inch cubes

  22. 1 1/2 teaspoons Essence, recipe follows

  23. 1 pound medium shrimp , shelled and deveined

  24. 1 pint oysters and their juices, picked over for shell

  25. 1/4 cup chopped fresh parsley

  26. 1/2 cup freshly grated Parmesan

  27. 1/4 cup chopped green onions, green tops only Sourdough bread, accompaniment

  28. 2 1/2 tablespoons paprika

  29. 2 tablespoons salt

  30. 2 tablespoons garlic powder

  31. 1 tablespoon black pepper

  32. 1 tablespoon onion powder

  33. 1 tablespoon cayenne pepper

  34. 1 tablespoon dried leaf oregano

  35. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. In a large pot, heat the oil over medium-high heat. Add the onions, bell peppers, and celery, and fennel , and cook, stirring, until soft, about 4 minutes. Add the garlic, bay leaf , salt, oregano, red pepper, fennel seeds, thyme, and black pepper, and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook until starting to brown, about 2 minutes. Add the white wine, stir to deglaze the pan, and cook until half of the wine is evaporated, about 2 minutes. Add the plum tomatoes and their juices and the fish stock and bring to a boil . Reduce the heat and simmer, partially covered, for 30 minutes. Add the crab quarters, clams, and mussels, and simmer until the shells open, about 6 to 7 minutes. Remove and discard any unopened shells. Lightly season the fish and shrimp with the Essence, and add to the pot. Add the oysters, and stir. Simmer, covered, until cooked through, about 5 minutes. Remove from the heat and discard the bay leaf. Stir in the parsley . Ladle into large soup bowls and sprinkle each serving with Parmesan cheese and green onions. Serve immediately with hot bread. Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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