Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, finely chopped (about 1 1/2 cups)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 red bell pepper, seeded and chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) (240ml)
  • 4 cups fish broth (or clam juice or vegetable broth) (950 ml)
  • 1 pound firm white fish (cod, halibut, or sea bass), cut into 1-inch pieces (454g)
  • 1 pound large shrimp, peeled and deveined (454g)
  • 1 pound mussels, scrubbed and debearded (454g)
  • 1 pound clams (littleneck or Manila), scrubbed (454g)
  • 1/2 pound calamari, cleaned and cut into rings (227g)
  • 1/2 pound crab legs, pre-cooked (227g)
  • 1/4 cup chopped fresh parsley (10g)
  • Lemon wedges, for serving
  • Crusty bread, for serving

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper and sauté until softened and fragrant. Season with oregano, basil, red pepper flakes (if using), salt, and pepper.
  2. Stir in crushed tomatoes, tomato sauce, and white wine. Bring to a simmer and cook until the wine has reduced slightly. Add fish broth and bring to a gentle simmer.
  3. Add the clams and mussels first. Cover and cook until they begin to open (discard any that don’t open). Add the firm white fish and calamari. Cook until the fish is almost cooked through and the calamari is tender.
  4. Add the shrimp and crab legs. Cook until the shrimp are pink and opaque and the crab is heated through.
  5. Stir in fresh parsley. Serve hot with lemon wedges and crusty bread for dipping.