Elise Bauer

INGREDIENTS

3 lb

halibut, sea bass, or other firm white fish, cut into inch-long cubes

large (2 lb or more) cooked Dungeness crab (hard shell)

1 lb

(or more) of large shrimp

2 lb

little neck clams and/or mussels (mussels should be scrubbed clean and beards removed right before cooking)

1/2 cup

olive oil

1 1/2 cups

chopped onion (1 large onion)

1 cup

chopped bell pepper (1 large bell pepper)

3 cloves

garlic, minced

1 tsp

salt

1 28 ounce can

tomatoes

Broth from the mollusks

2 cups

red wine

2 cups

tomato juice

2 cups

fish or shellfish stock

An herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string

Salt and pepper

1/2 cup

minced parsley for garnish