yield: (makes 12-16 servings)
Ingredients
Part 1
- ¾ cup olive oil
- 2 tablespoons butter
- 1 green onion (including the top), finely chopped
- 3 green peppers, seeded and diced
- 1 bunch chopped Italian parsley
Part 2
- 4 to 6 whole large garlic cloves, crushed
- 1 cup canned tomato puree
- 2 (16-ounce) cans tomato sauce
- 2 cups dry white wine
- 1 cup water
- 1 cup clam juice
- 4 bay leaves
- 1 teaspoon fresh chopped rosemary
- 1 teaspoon fresh chopped thyme
- Salt and pepper to taste
- 2 tablespoons sugar
- ½ teaspoon red chili flakes
- 1 tablespoon chopped fresh basil
Seafood
- 20 mussels, cleaned
- 20 clams, cleaned
- 2 cups cut-up squid
- 1 pound monk fish, cut into 1-inch chunks
- 20 large scallops
- 1 pound cooked King crab legs, cut in 1-inch pieces
- 20 large raw shrimp, tails on
Directions
- In a large pot, saute olive oil, butter, green onion, green peppers and parsley (from part one) for 20 minutes.
- Add “Part 2″ ingredients to the pot.
- Heat to boiling, reduce heat and simmer 1 hour. Cool. Refrigerate, covered, overnight.
- To serve, the next day, heat up tomato base slowly. When gently boiling, add mussels and clams and cook 10 minutes.
- Add squid, monk fish and scallops and continue cooking 5 to 7 minutes.
- Add crab and shrimp and cook 5 minutes, watching carefully to avoid overcooking (and keep shellfish from becoming tough).
- Remove any mussels and clams that don’t open and discard.
- Serve immediately over Italian Polenta.
