Post date: Dec 18, 2008 2:38:56 AM
Ingredients
¼ c. Olive oil
1 ¼ c. onion, chopped
2 Tbs. garlic, chopped
4 tsp. dried oregano
1 ½ tsp. fennel seeds
2 ½ c. crushed tomatoes with added puree
2 ½ c. bottled clam juice
1 c. dry white wine or chicken broth
2-6 ½ oz. cans chopped clams, drained, liquid reserved
1 lb. uncooked large shrimp, peeled, deveined
1-6 oz. can crabmeat, drained
½ c. chopped fresh basil
Cayenne pepper
Directions
Heat olive oil in a heavy large pot over medium heat. Add onion, garlic, oregano and fennel seeds and sauté until onion is tender, about 8 minutes. Add tomatoes, clam juice, white wine and liquid reserved from clams. Increase heat and boil until slightly thickened, about 15 minutes. Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes. Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer. Season stew to taste with cayenne, salt and pepper.