Ingredients:

  • 1/2 cup (113g) unsalted butter
  • 2 small yellow onions, coarsely chopped (approx. 250g)
  • 4 oz (113g) sliced mushrooms
  • 4 cloves garlic, minced or pressed
  • 2 large bay leaves
  • 1 tbsp dried oregano
  • 1 tbsp sea salt
  • 1/2 tbsp ground black pepper
  • 3/4 tsp garlic and herb hot sauce (like Frank's RedHot)
  • 1 large can (28 oz / 794g) crushed tomatoes
  • 12 fl oz (355ml) water
  • 1/4 cup (60ml) fish sauce
  • 1 1/4 cup (295ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 4 chicken bouillon cubes
  • 1 lb (454g) mussels, scrubbed and debearded
  • 1 lb (454g) steamer clams, scrubbed
  • 1/2 lb (227g) Alaskan cod, cut into 1-inch pieces
  • 1 lb (454g) crab legs (king, snow, or Dungeness), pre-cooked and split, if large
  • 1/2 lb (227g) calamari, cleaned and cut into rings
  • 1/2 lb (227g) cooked shrimp, peeled and deveined
  • Juice of 2 large lemons
  • 1/2 bunch Italian parsley, chopped

Instructions:

  1. Melt butter in a large stock pot over medium heat. Add onions, mushrooms, and garlic; sauté until the onions are tender and translucent, about 5-7 minutes.
  2. Add bay leaves, oregano, salt, pepper, hot sauce, crushed tomatoes, water, fish sauce, white wine, and bouillon cubes to the pot. Bring to a hard boil.
  3. Add mussels, wait 1 minute, then add the clams, wait 1 minute, then add the Alaskan cod, wait 1 minute, then add the crab legs, wait 1 minute, then add the calamari, finally, add the shrimp.
  4. Remove the pot from the heat as soon as the shrimp are added. Stir in the lemon juice and chopped parsley.
  5. Ladle into bowls and serve hot, with crusty bread (like Parmesan garlic bread) for dipping.