INGREDIENTS
1/4 cup
extra- virgin olive oil
1 serving
flour
12 oz
monkfish
1 medium
onion
1 cup
celery
2 tbsp
tomato paste
1/2 tsp
peperoncino flakes
1 cup
wine
1
bell pepper
28 oz
canned tomatoes
3 sprigs
thyme
1/2 tsp
kosher salt
24
littleneck clams
2 lb
mussels
1 lb
shrimp
8 oz
lump crabmeat
2 tbsp
parsley