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Ingredients:

2 tablespoons olive or salad oil

1 large onion, chopped

1 medium green pepper, chopped

1 garlic clove, minced

1 28 ounce can tomatoes

½ cup white table wine

¼ cup chopped parsley

1 tablespoon salt

¼ teaspoon basil

1 ½ lbs. Dungeness crab (or 1 12 ounce packages frozen Alaska King crab split  legs, thawed and cut into chunks)

1 ½ dozen hard shelled clams (littlenecks)

1 ½ pounds striped bass fillets, cut into serving pieces

1 lb. shelled, deveined shrimp

You can substitute any of fish for scallops, muscles, tilapia, or crabmeat as desired

Directions:

About 45 minutes before serving: Although I make it the day before)

In Dutch oven over medium heat, in hot oil, cook onion, green pepper and garlic until tender, about 5 minutes, stirring occasionally.  Add tomatoes and their liquid, wine, parsley, salt and basil; heat to boiling.  Reduce heat to low; cover and simmer 15 minutes.

Increase heat to medium-high; add crab* and clams, cook 10 minutes, stirring occasionally.  Add fillet pieces and shrimp and continue cooking 5 minutes more or until fish flakes easily when tested with fork and shrimp turns pink.

Serve immediately in soup bowls.  Makes 6-8 servings.

*If using frozen Alaska King crab split legs, add during last 2 minutes of cooking time to heat through.