214.5-ounce cans plum tomatoes undrained and cup up*
28-ounce bottles clam juice
2bay leaves
1tablespoondried basil leaves
1/2teaspoondried thyme leaves
1/2teaspoondried oregano leaves
1 1/2cupsdry red or white winewhichever you prefer
12small hard-shell clams in shell
12mussels in shell
1 1/2lbs.raw extra-large shrimppeeled and deveined**
1 1/2lbs.bay scallops
1 1/2lbs.fish filletshalibut, cod, or salmon, cut into bite-size chunks
1 1/2cupsflaked Dungeness crab meat
Salt and freshly ground pepper to taste
* To easily cut up the tomatoesuse a sharp knife and cut through the tomatoes while still in the can.
** To add additional flavorplace the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7 to 10 minutes. remove from heat and strain the broth; discarding shells. Add shrimp broth to soup broth.
Instructions
In a large soup pot or cast-iron Dutch oven over medium-low heat, melt butter; add onions, garlic, and parsley. Cook slowly, stirring occasionally, until onions are softened. Add tomatoes, clam juice, bay leaves, basil, thyme, oregano, and red or white wine; bring just to a boil, then reduce heat to low; cover, and simmer approximately 45 minutes to 1 hour. If sauce becomes too thick, thin with additional wine or water.
NOTE: At this point, stock may be refrigerated, covered, up to 2 days before using. To use stock that has been refrigerated, reheat to boiling and then reduce heat to low, until broth is simmering gently.
Scrub clams and mussels with a small stiff brush under cold running water; remove beards from mussels. Discard any open clams or mussels. Cover with cold salted water; let stand 5 minutes and then pour off the salted water.
Gently stir in the clams, mussels, shrimp, scallops, fish fillets, and crab meat to the prepared stock. Cover and simmer 5 to 7 minutes until clams pop open and shrimp are opaque when cut. NOTE: Do not overcook the seafood (the seafood continues to cook after it is removed from the pan). Remove bay leaves; season with salt and pepper to taste.
Remove from from heat and ladle broth and seafood into large soup bowls and serve.