(Recipe adapted from Williams-Sonoma Essentials of Slow Cooking)
1/4 cup olive oil
2 yellow onions, chopped
2 red bell peppers, seeded and chopped
4 cloves of garlic, minced
2 bay leaves, broken in half
2 cans (14 1/2 oz each) diced tomatoes
3/4 cups Chianti wine
1/2 cup sauvignon blanc wine
2 Tbsp chopped fresh oregano
2 Tbsp chopped fresh thyme
3/4 lb firm white fish, like halibut, cut into 1-inch chunks
1 lb littleneck clams, scrubbed
1 lb Dungenuss crab claws, or lump crabmeat, picked over for shells
20 large shrimp (prawns), peeled and deveined
1/2 tsp Tabasco
Salt and freshly ground pepper to taste
In a large Dutch oven over medium heat, warm the olive oil. Add the onions and bell peppers and saute until just tender, about 4-5 minutes. Add the garlic and saute for 30 seconds. Add the bay leaves, tomatoes, and red and white wines and bring to a simmer. Partially cover, reduce heat to medium-low, and cook until thickened slightly, about 15 minutes.Remove and discard the bay leaves. Add the oregano, thyme, fish and clams. Cover and cook over medium-low heat for 5 minutes. Add the crab and shrimp, cover and cook until the shrimp and fish are opaque and the clams have opened, 3-4 minutes. Discard any clams that failed to open. Stir in the Tabasco sauce and season with salt and pepper.
Divide among the bowls and serve at once.
A warm piece of baguette is always good to soak up the juices at the end. Please do stay tuned for a future post on our wedding and Italian travels...Ciao for now!