• ¼ cup olive oil
  • 1 large white onion, finely chopped
  • 2 tablespoons fresh garlic, chopped
  • 2½ cups crushed tomatoes
  • ¼ cup tomato puree
  • 3 bottles (8 ounces each) clam juice
  • 4 teaspoons dried oregano
  • 2 teaspoons fennel seeds
  • 1 pound white fish (pollock, haddock, hack, or monkfish)
  • 2 cans (6 ounces each) of chopped clams with juice
  • 1 can (6 ounces) of crabmeat
  • 1 pound fresh mussels
  • ¼ cup fresh basil, finely chopped

Step 1

Place a large ceramic stockpot or Dutch oven on your stove over medium heat. Then add olive oil and allow it to heat up for 1 minute.

Step 2

Add the onion and garlic and allow them to cook until soft and translucent, about 2 minutes.

Step 3

Add the crushed tomatoes, tomato puree, clam juice, oregano, and fennel seeds and simmer for 15 to 20 minutes.

Step 4

Add the white fish, chopped clams, crabmeat, and mussels, then reduce the heat to medium-low. Allow the mixture to simmer until the fish is cooked all the way through, about 15 minutes.

Step 5

Remove the stockpot from heat. Add chopped basil by stirring it gently into the stew.

Step 6

Serve with warm crusty Italian bread or a side of pasta.