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Time: 1.5hrs

Yield: 4

Level: Medium


  • 1 tbsp Olive Oil
  • 1 Shallot, diced
  • ½ Fennel bulb, diced
  • 3 stalks Celery, diced
  • 1 Bell Pepper, diced
  • 3 Carrots, peeled and diced
  • 3 jalapenos, chopped (seeds removed, unless you like it really spicy)
  • 5 cloves garlic, chopped
  • 1 can San Marzano tomatoes
  • 1 box Pomi brand, crushed tomatoes
  • ¼ C tomato paste
  • Salt/pepper, to taste
  • 1C Pinot Grigio wine
  • 2C unsalted Chicken Stock
  • Linguine (optional – can serve over it or just in a bowl as a ‘soup’ w/o pasta)


On medium heat in a large sauce pan, add the olive oil into pan.

Add the shallot, celery, peppers, carrots, fennel, and sweat (stirring often throughout the entire prep), about 10 minutes. Then add garlic and jalapenos, cook for another 5-10 minutes. Next, add the tomato paste and cook a few minutes.  Add white wine and reduce by half.  Then add stock and reduce by half.  Add tomatoes, and crushed tomatoes and simmer on low, for about 30 minutes, seasoning with salt and pepper to taste as you go. Once flavor has developed, strain through a chinois/sieve/bowl strainer, and return the ‘sauce’ to the pan to simmer (you can discard the ‘vegetables, etc’).  Add clams and cover, cook until they open, then remove and set aside.  Do the same with mussels. Add shrimp cook until just pink then remove and set aside.  In a separate sauté pan sear the halibut (season with s/p) but slightly under cook it.  Do the same with the scallops.  Cut the halibut into bite size chunks.  Put all of the seafood back into the sauce (now adding the already cooked crab) and bring back up to a simmer.  Enjoy with some toasted parmesan bread!