|Extra virgin olive oil||1 Tablespoon|
|Spanish onion||1 , finely chopped|
|Garlic cloves||2 Large, minced|
|Dry red wine||1 Cup (16 tbs)|
|Clam juice||16 Ounce (2 Bottles, 8 Ounce Each)|
|Mussels||1 Pound, scrubbed|
|Canned crushed tomatoes in puree||28 Ounce (1 Can)|
|Italian seasoning||1 Teaspoon|
|Kosher salt||1⁄4 Teaspoon|
|Freshly ground pepper||To Taste|
|Halibut fillet||1⁄2 Pound, cut in to chunks|
|Medium shrimp||1⁄2 Pound, peeled and deveined|
|Lump crabmeat||1⁄2 Pound|
1. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion. Cook until softened, 5-6 minutes. Add the garlic and cook until fragrant. Add the wine and simmer until the liquid is reduced by half, about 5 minutes. Add the clam juice and bring to a boil. Add the mussels, cover, and cook until they open.Transfer the mussels to a bowl, discarding any that do not open. Discard the top shell of each mussel and refrigerate the mussels.
2. Add the tomatoes, Italian seasoning, salt, and pepper to the skillet. Bring to a boil; reduce the heat to low and simmer until the stew begins to thicken, stirring occasionally. Add the halibut and shrimp; cook, stirring gently, until fish is opaque and shrimp turn pink. Remove from the heat; top with the crabmeat and mussels. Cover and let stand 10 minutes to warm through and blend the flavors.