Ingredients
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1 bunch fresh parsley
- 3 large shallots, minced
- 2 teaspoons salt
- 1 (28-ounce) can San Marzano tomatoes
- 1 1/2 cups dry white wine
- 2 (14.5 ounce) cans chicken broth
- 1 tablespoon crushed red pepper flakes
- 2 bay leaves
- 1 tablespoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried fennel seed
- 1 lb raw shrimp
- 1 lb seared scallps
- Meat from 2 lbs crab legs
Method
Send tomatoes through a food processor and blend to desired consistency.
Cook shallots in olive oil until shallots are almost soft. Add garlic and parsley and cook another minute.
Add tomatoes, broth, wine, red peppers, bay leaves, basil, thyme, oregano and fennel. Bring to a boil, then simmer for 40 minutes.
Remove bay leaves.
Bring broth to a boil, then add the seafood simmer (covered) for 3-5 minutes.
Serve with warm sourdough bread.
* If you're a purist, leave the crab un-cracked, and add some fish and shellfish (clams and mussels).
