This dish has long been my go-to when hosting during the cooler months. It comes together quickly and is always a crowd pleaser. Make the base ahead of time and then throw in the seafood when ready to serve. You can’t go wrong pairing with various flatbreads or a hearty salad. Crusty bread is a must for dipping. 



[Yield: 6-8 ]

2 onions, finely chopped
1 bay leaf
1 tsp dried oregano
1 tsp red pepper flakes
1 1/2 tsp salt
1/2 tsp black pepper
1/4 cup olive oil
1 green bell pepper, cut into 1/4-inch dice
4 garlic cloves, minced
2 Tbsp tomato paste
1 1/2 cups dry red wine
1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped
1 cup bottled clam juice
1 cup chicken broth
1 (1-pound) king crab leg, broken into pieces
18 small littleneck clams, scrubbed
1 pound skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces
1 pound large shrimp (16 to 20), shelled and deveined
3/4 pound sea scallops, tough muscle removed
1/4 cup squid, thinly sliced
1/4 cup finely chopped fresh herbs, flat-leaf parsley & fresh basil

Cook the onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper, tomato paste and garlic and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.

While stew is simmering, add crab and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes. Transfer opened clams to a bowl with a slotted spoon and discard any unopened clams after 10 minutes. Lightly season fish fillets, shrimp, scallops and squid with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.

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