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Seafood Stew with Tomatoes and Basil
1/4 cup olive oil
1 1/4 cups chopped onion
2 tablespoons chopped garlic
4 teaspoons dried oregano
1 1/2 teaspoons fennel seeds
2 1/2 cups crushed tomatoes with added puree
2 1/2 cups bottled clam juice
1 cup dry white wine
2 6-1/2-ounce cans chopped clams, drained, liquid reserved
1 pound uncooked large shrimp, peeled, deveined
6-ounce can crabmeat, drained
1/2 cup chopped fresh basil
cayenne pepper
Heat olive oil in heavy large pot over medium heat. Add onion,
garlic, oregano and fennel seeds and saute 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.
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Seafood Stew 02