“This stew brings back childhood memories of Northern California and new buckets brimming with crab and baskets of sourdough bread. Rich, red, and very messy, it is now a New Years tradition at my house. Serve in large bowls with sourdough bread on the side. Never any leftovers!” - by Beth
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.
- Add clams, scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve.
Nutrition
Amount Per Serving (8 total)
- Calories
- 309 cal
- 15%
- Fat
- 6.1 g
- 9%
- Carbs
- 12.7 g
- 4%
Based on a 2,000 calorie diet
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Reviews (50)
Rate This Recipe
"Excellent stew.....I added green pepper and didn't cook it down completely so had broth which my family loved. Very tasty and a good way to serve seafood. Definitely a keeper...." See more"
Pundragon
"AWESOME Usually I follow recipes exactly so that I know if I messed up or it's just a lame recipe. Well, this recipe is so savory and delicious I didn't want to change a thing, until yesterday...I wa..." See mores near Bodega Bay on a motorcycle ride and stopped in Stinson Beach and picked up some fresh mussels which I used instead of the scallops and it was unbelievably awesome."
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