Ingredients
1
tablespoon vegetable oil
3
medium onions, chopped (1 1/2 cups)
6
cloves garlic, finely chopped
1
cup chopped fresh parsley
1
can (28 oz) whole tomatoes, undrained
1
can (14.5 oz) stewed tomatoes, undrained
1
can (8 oz) no-salt-added tomato sauce
3/4
cup dry white wine or fish broth
2
teaspoons dried basil leaves
1/4
teaspoon pepper
12
small clams in the shell, washed
1
lb fresh halibut or cod, cut into 1 1/2-inch pieces
1
lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
6
oz chopped cooked crabmeat, cartilage removed
French bread slices, if desired
Preparation
In 5-quart Dutch oven, heat oil over medium-high heat. Cook onions, garlic and parsley in oil 3 to 5 minutes, stirring occasionally, until onions are crisp-tender.
Stir in whole and stewed tomatoes, tomato sauce, wine, basil and pepper, breaking up tomatoes with a fork. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally.
Return to boiling. Stir in clams and halibut; cover and simmer over medium heat 4 to 6 minutes or until clam shells open and fish flakes easily with a fork. Stir in shrimp; cover and simmer until shrimp are pink and firm.
Stir in crabmeat. Simmer uncovered about 5 minutes or until thoroughly heated. Serve with bread to dip into broth.
