Ingredients:

  • 1 lb (454g) Cooked Dungeness Crab legs, cracked
  • 1 (1.5 lb / 680g) Cooked Lobster, cut into large pieces
  • 1 lb (454g) Large Shrimp, peeled and deveined (US 16/20 or EU 15/25)
  • 1 lb (454g) Large Prawns, head on, (US 16/20 or EU 15/25)
  • 1 lb (454g) Fresh Clams, scrubbed (Littleneck or Manila)
  • 1 lb (454g) Fresh Mussels, debearded and scrubbed
  • 12 Fresh Oysters, shucked (optional, for serving)
  • 1 lb (454g) Large Sea Scallops, patted dry
  • 1 lb (454g) Squid (Calamari) tubes and tentacles, cleaned and cut into rings
  • 2 tbsp Olive Oil
  • 1 large Yellow Onion, chopped
  • 2 Celery Stalks, chopped
  • 1 large Red Bell Pepper, seeded and chopped
  • 4 cloves Garlic, minced
  • 1 tsp Red Pepper Flakes
  • 2 tbsp Tomato Paste
  • 1 (28 oz / 794g) can Crushed Tomatoes
  • 4 cups (946ml) Fish Stock
  • 1 cup (237ml) Dry White Wine
  • 2 Bay Leaves
  • 1 tsp Dried Oregano
  • ½ cup Fresh Parsley, chopped
  • Salt and Black Pepper to taste
  • Lemon wedges, for serving
  • Crusty bread for dipping (Sourdough is a good choice)

Instructions:

  1. Heat olive oil in the Dutch oven. Add onion, celery, and bell pepper and sauté until softened. Add garlic and red pepper flakes and cook until fragrant.
  2. Stir in tomato paste and cook for a few minutes.
  3. Pour in crushed tomatoes, fish stock, and white wine. Add bay leaves and oregano. Bring to a simmer.
  4. Reduce heat and simmer for 20 minutes to allow the flavors to meld.
  5. Add the clams and mussels first. Cover and cook until they open. Discard any that don’t open. Next, add lobster, crab, prawns and squid and cook until heated through. Finally add shrimps and scallops and cook until just opaque. Do not overcook.
  6. Stir in parsley. Season with salt and pepper to taste.
  7. Ladle stew into bowls. Garnish with fresh parsley and serve with lemon wedges and crusty bread.