|Olive oil||2 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Canned whole tomatoes||16 Ounce, diced (1 Can)|
|Dry white wine||1 Cup (16 tbs)|
|Tomato juice||2 Cup (32 tbs)|
|Fish broth||1 Quart|
|Dried basil leaf||1⁄4 Teaspoon|
|Dried thyme leaf||1⁄4 Teaspoon|
|Cooked dungeness crab/4 small uncooked lobster tails||1|
|Sea bass/Halibut/cod||2 Pound, cut into 8 pieces|
|Medium deveined shelled raw shrimp||1 Pound|
|Chopped parsley||1⁄2 Cup (8 tbs)|
Heat oil in a large pot.
Add onion and garlic.
Saute until tender.
Add tomatoes and juice, wine, tomato juice and broth to onion.
In a cheesecloth bag, tie together bay leaf, basil and thyme; add bag and salt to pot.
Simmer 10 minutes.
Crack top shell of crab.
Lift off shell; discard.
Remove and discard internal organs.
Pull off under-plate; discard.
Break crab into separate legs, including meaty knuckles.
If using lobster tails, cut each into 2 pieces.
Rinse mussels or clams in cool water.
Gently scrub shells.
Add crab or lobster and mussels or clams to pot.
Bring to a boil; reduce heat.
Cover and simmer 10 minutes.
Add fish and shrimp.
Simmer until mussel shells open and shrimp turn pink, about 10 minutes.
Discard herb bag and any mussels or clams that remain closed.
Arrange 1 crab leg or piece of lobster, 3 mussels or clams, 6 shrimp and 1 piece offish in each of 8 shallow bowls.
Ladle hot broth over seafood.
Garnish with parsley.