posted by Polar Bear 03-08-99 5:51 PM


2 lg dungeness crabs (2 lb each) (or 2 med lobsters)
3/4 lb cleaned calamari (or minced clams, peeled shrimp, etc.)
3/4 lb cod (or monkfish, scallops or other mild white fish)
3/4 lb shark (or tuna, swordfish or other fairly strong fish)
4 c water
2 c dry white wine
2 T olive oil
4 cl garlic
1 lg onion
1 stalk celery
28 oz crushed tomatoes
2 T fresh parsley (chopped)
1 t salt
1/2 t each: black pepper; oregano
1/4 to 1/2 t crushed red chiles (to taste)

Simmer crabs in salted boiling water until just cooked through, about 12 minutes. Pick meat from legs and body, discarding feathery gills and carefully removing any pieces of shell or cartilage. Slice calamari into 1/2 inch rings and halve tentacles. Cut fish into 1/2 inch cubes. (Prepare substitute seafood as appropriate.)

Simmer crab shells and other seafood trimmings 30 minutes in water and wine; strain through fine sieve and/or cheesecloth (discard solids); simmer until reduced to 2 c.

Mince garlic; cut onion in eighths and slice thinly; halve celery lengthwise and slice thinly. Saute in oil over medium-high heat until very tender, about 15 minutes.

Add crab meat, calamari, fish and remaining ingredients (including reduced stock). Bring to a boil; reduce heat and simmer until fish is just cooked through, 15 to 20 minutes. Serve with lots of crusty bread, preferably sourdough (see Breads). Makes about three quarts.

Shortcut: Replace cooked crab with 1 lb lump crab meat. Replace half the water in Step 2 with 2 c fish stock or clam juice to make up for loss of the crab shells.

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