|Olive oil||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped|
|Garlic||3 Clove (15 gm), chopped|
|Yellow bell pepper||1 , cored, seeded, and sliced|
|Red bell pepper||1 , cored, seeded, and sliced|
|Green bell pepper||1 , cored, seeded, and sliced|
|Tomatoes||1 1⁄2 Pound, cored and chopped|
|Dry sherry/Dry white wine||1 Cup (16 tbs)|
|Dried basil||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Dried red pepper flakes/#ref!||1 Teaspoon (#REF!)|
|Ground black pepper||To Taste|
|Rockfish fillet||1 Pound, skin and pin bones removed, cut in 2-inch pieces|
|Clams||1 Pound, scrubbed|
|Medium shrimp||1 Pound, peeled and deveined|
|Mussels||1⁄2 Pound, cleaned and debearded|
|Cilantro leaves||1⁄2 Bunch (50 gm), chopped|
HEAT THE OIL in a large saute pan over medium heat.
Add the onion and garlic and cook, stirring, until fragrant and beginning to soften, 3 to 4 minutes.
Add the sliced bell peppers and cook until tender, about 5 minutes longer.
Add the tomatoes and cook until the mixture is slightly thickened, about 10 minutes longer.
PICK OVER THE CRABMEAT to remove any bits of shell or cartilage.
STIR THE SHERRY, basil, oregano, and chile de arbol into the vegetables, with a pinch each of salt and pepper.
Simmer for 8 minutes.
Add the rockfish, pressing it gently into the sauce, and cook for 5 minutes longer.
Gently stir in the clams, shrimp, mussels, and crabmeat, cover the pan, and continue cooking until the seafood is just cooked, 6 to 8 minutes longer.
Discard any clams or mussels that do not open.
Spoon the stew into individual bowls, sprinkle the cilantro over, and serve.