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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe by: luckytrim
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 20-30 minutes.
Serve with crusty bread.