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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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1 large bell pepper, chopped
2 large cans chopped tomatoes with juice
1 small can tomato paste
1 ½ cups white wine (red, for a heartier flavor)
3 cloves garlic, chopped
⅛ cup basil
½ cup chopped parsley
1 teaspoon crushed red pepper
1 large onion, sliced
Salt and black pepper to taste
2 cans chopped Clams
2 pounds Crab Meat (put in some claws and legs for appearance)
1 pound cleaned, deveined jumbo Shrimp
2 pounds Monkfish, cut into 2 inch pieces (red Snapper, Halibut or other firm white fish can be substituted)
1 pound medium Scallops
¼ cup olive oil
Sauté onion, parsley, garlic and bell pepper in olive oil. Combine all ingredients except the seafood in a large stock pot. Over medium heat, bring to boil, stirring frequently. Reduce flame and simmer for 30 minutes or until it really smells good (smiles). Add Monkfish. Cook for 10 minutes. Add everything else and cook over medium heat for 20 to 30 minutes. Serve with crusty bread.