Ingredients

• 3 tablespoons extra virgin olive oil (EVOO)
• 2 large bell peppers (any color)
• 1 large onion, quartered lengthwise, then thinly sliced
• 3 cloves garlic, chopped
• Sea Salt and pepper– to taste
• 1 1/2 cup white wine or red wine (we used red)
• 2 healthy pinches of parsley
• 2 can chunky-style crushed tomatoes (28 ounces)
• 1 1/2 pound white fish (cod), cut into chunks
• 3/4 pound large, deveined shrimp
• 3/4 pound scrubbed mussels
• 13/4 pound scallops
• 1 cup loosely packed fresh basil, torn or shredded
• 2 crab legs and 2 crab claws, de meated
• 2 cups clam juice
• 1 cup water

Preparation

Heat the EVOO, three turns of the pan, over medium-high heat in large pot. Add the bell peppers, onion and garlic, then season with salt and pepper and Sauté for 10 minutes.
Add the  wine, calm juice, water and tomatoes. Bring to a boil, reduce for 5 minutes, then add all the seafood. Cover the pot and cook for 5 minutes, until the shrimp are pink and firm and the fish is flaky and cooked through. Discard any unopened mussels.  Allow to cook on simmer for an additional 30 minutes.  Serve and enjoy!