2 onions, chopped
1 bunch leeks, sliced
1 stalk celery, sliced
1 clover garlic, minced
1 green pepper, diced
1/2 cup chopped parsley
1 whole crab, cracked
2 lb steamer clams
1/2 lb raw shrimp
3/4 lb scallops
1 lb red snapper, cubed
1 lb halibut, cubed
4 cups fish stock
3 cups chicken broth
1/4 cup olive oil
2 15 oz cans petite diced tomatoes
2-3 cups white wine, to taste
“pinch” or to taste of each of the following: salt, black pepper, paprika, cayenne, thyme, saffron
Into the hot oil, put sliced vegetables and sauté to golden yellow. Add tomatoes and seafood, cover with liquids and boil 20–30 minutes, adding wine just before serving. Should be served in pot or casserole with toasted French bread.
