Rating: 4.5 stars
88 Ratings
  • 5 star values: 68
  • 4 star values: 16
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0

This stew brings back childhood memories of Northern California and new buckets brimming with crab and baskets of sourdough bread. Rich, red, and very messy, it is now a New Years tradition at my house. Serve in large bowls with sourdough bread on the side. Never any leftovers!

Recipe Summary

cook:
1 hr 30 mins
total:
2 hrs 15 mins
prep:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.

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  • Add clams, scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve.

Nutrition Facts

309 calories; protein 43.4g; carbohydrates 12.7g; fat 6.1g; cholesterol 170mg; sodium 1342.7mg. Full Nutrition
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