Ingredients
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1/4 cup olive oil
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2 tablespoons chopped garlic
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4 teaspoons dried oregano
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2 1/2 cups crushed tomatoes, with added puree
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1 cup dry white wine
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2 (6 1/2 ounce) cans chopped clams, drained, and liquid reserved
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1 lb uncooked large shrimp, peeled and deveined
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1 (6 ounce) can crabmeat, drained
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1/2 cup chopped basil
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cayenne pepper, to taste
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salt, to taste
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black pepper, to taste
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1 teaspoon crushed red pepper flakes
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1 1/4 cups chopped onions
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1 1/2 teaspoons fennel seeds
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2 1/2 cups bottled clam juice
Instructions
- Heat oil in large pot over medium heat.
- Add onion, garlic, oregano and fennell seeds and saute' till onion is tender (about 8 minutes).
- Add tomatoes, clam juice, wine and liquid reserved from clams.
- Increase heat and boil till slightly thickened (about 15 minutes).
- Add clams, shrimp and crabmeat.
- Reduce heat and simmer till shrimp are just opaque in center (about 2 minutes).
- Season to taste with salt and pepper.
- A teaspoon of red pepper flakes (which is optional) will add a nice spiciness to the stew.