Ingredients
2 ½ pounds fresh cracked Dungeness crab12 cherrystone clamCras
12 jumbo white prawns
8 oz. cod
1 cup clam juice
½ cup dry white wine
Sauce:
2 medium yellow onions, chopped fine
6 stalks of celery, chopped fine
¼ cup parsley, chopped fine
4 tbsp olive oil
2 (14.5oz) cans diced tomato
15 oz. can tomato sauce
1 bay leaf
2 tsp. fresh garlic, chopped fine
1 ½ tsp salt
1 tsp thyme
1 ½ t tsp oregano
1 ½ tsp Italian seasoning
¾ tsp cumin
¼ tsp red pepper flakes
Method
For sauce: In a dutch oven, saute onion, celery and parsley in olive oil until translucent. Add spices, saute for another minute. Add diced tomato and tomato sauce and simmer for 3o minutes. Adjust seasoning to taste.
- Once the sauce is done, leave only half of the sauce in the ducth oven.
- Place crab in and then clams, prawns, clam juice and wine.
- Pour rest of sauce over crab and place the cod on top.
- Place lid on and turn the heat to medium-high until it starts to boil.
- After it reaches a boil, turn the heat down to medium.
- When the fish is cooked and the clams are open, it is ready.
- Serve immediately with a good crusty sourdough bread.
Cookware you can use for this recipe
TIVOLI® Bella
Dutch Oven
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PANTRY BOX
