|Olive oil||2 Tablespoon|
|Onion||1 , minced|
|Stalk celery||1 , minced|
|Green bell pepper||1⁄2 , cored, seeded, and minced|
|Garlic||1 Clove (5 gm), crushed|
|Chopped ripe tomatoes/One can, 28 ounces chopped tomatoes, drained||4 Cup (64 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Dry red wine||1 Cup (16 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Bay leaf||1 , crumbled|
|Minced oregano/1/2 teaspoon dried oregano||1 Teaspoon|
|Minced basil/1/2 teaspoon dried basil||1 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Steamer clams||1 1⁄2 Pound, scrubbed|
|Lingcod||3⁄4 Pound, skin and pin bones removed, cut into serving pieces|
|Mussels||1 1⁄2 Pound, cleaned and debearded|
|Shrimp||12 Large, peeled and deveined|
|Cooked dungeness||1 , cleaned and cracked into serving pieces|
|Oysters||12 , shucked|
|Cooked bay shrimp||6 Ounce|
|Minced flat leaf italian parsley||2 Tablespoon (For Garnish)|
HEAT THE OIL in a large pot, add the onion, celery, green pepper, and garlic, and saute over medium heat until tender and lightly browned, about 5 minutes.
Add the tomatoes, water, red wine, tomato paste, bay leaf, oregano, basil, salt, and pepper.
Bring just to a boil, lower the heat, cover the pot, and simmer until the sauce is thick, about 1 1/3 hours.
ADD THE CLAMS to the pot, followed by the lingcod, mussels, and raw shrimp.
Cover and cook over medium heat for 5 minutes.
Gently stir in the crab pieces, oysters, and bay shrimp, and continue simmering until the clams and mussels have opened and the remaining seafood is cooked through, about 10 minutes longer.
(If some of the seafood is cooked before the rest, remove it and set aside, covered, to keep warm.) DIVIDE THE SEAFOOD evenly among individual bowls and pour the sauce over it.
Sprinkle each serving with parsley and serve.