(courtesy of Charleen Marini. Serves 5 to 8)

4 large cloves, or 1 bulb, garlic, minced (depends on how much garlic you like)

2 medium onions, finely chopped or diced

1 tablespoon Italian seasoning

1 teaspoon salt

½ teaspoon black pepper

¼ cup olive oil

5 (8-ounce) cans tomato sauce

1½ cups red or white wine (your preference)

1 cup chicken broth

1 (2-pound) king crab leg, thawed if frozen

18 small (2-inch) hard-shell clams (1½ pounds) such as littlenecks, scrubbed

1 pound skinless cod or fillet of sole, cut into 1½-inch pieces

1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined

¾ pound scallops, tough muscle removed from side of each, if necessary

¼ cup each fresh flat-leaf parsley and basil, finely chopped

In a heavy pot, cook garlic, onions, and Italian seasoning in oil over moderate heat, stirring until onions are softened, about 5 minutes. Stir in tomato sauce and wine, and bring to a boil, 5 to 6 minutes. Add broth and simmer, covered, for 30 minutes. Season with salt and pepper.

While stew is simmering, cut crab leg through shell into 2- to 3-inch pieces. Add crab pieces and shelled clams to stew. Cover and simmer until clams just open, 5 to 10 minutes. Lightly season fish fillets, shrimp, and scallops with salt and add to stew. Cover and then simmer until just cooked through, about 5 minutes. Gently stir in parsley and basil. Serve immediately in large soup bowls.




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