Ingredients
1/3
cup chopped fresh parsley
2
cups canned crushed tomatoes with added puree
1
28-ounce can diced tomatoes
2
6 1/2-ounce cans chopped clams with juices
1/2
tsp dried crushed red pepper
12
cherrystone clams, scrubbed
1
1/4 pounds cooked crabmeat
1
pound sea bass, cut into 1-inch pieces
8
ounces medium shrimp, peeled, deveined
Directions
1.
Heat oil in heavy large pot over medium-high heat. Add onions, celery, parsley and garlic; sauté until tender, about 8 minutes. Add crushed tomatoes and diced tomatoes with their juices; simmer 10 minutes. Add red wine, red wine vinegar, canned clams with juices, rosemary, thyme, oregano, bay leaf, crushed red pepper, allspice and cinnamon. Simmer 30 minutes.
2.
Add water, white wine and cherrystone clams to stew. Simmer until clams open, about 10 minutes (discard any clams that do not open). Add crabmeat, sea bass and shrimp and simmer until fish and shrimp are cooked through, about 5 minutes. Ladle into large bowls and serve.
New-York Restaurants
