2 freshly cooked whole crabs, approximately 1 1/2 to 2 lb. each 24 clams, well scrubbed 3 cups dry white wine 1/3 cup of olive oil 1 medium onion, finely chopped 3 large cloves garlic, minced 1 green bell pepper, coarsely chopped 2 lb. fresh tomatoes, peeled, seeded, and chopped 3 oz. tomato paste 1 tsp. freshly ground pepper 1/2 tsp. dried Mexican oregano 1 tbsp. fresh basil, finely chopped 2 lb. fresh white fish such as sea bass, rock cod, halibut or lingcod, cut into large pieces 3/4 lb. scallops 3/4 lb. raw shrimp, peeled and de-veined Chopped fresh parsley
Remove the legs and claws from the crab and break the body in half, reserving as much of the soft, mustard-colored center as possible. Set crab pieces aside and force the crab butter through a sieve into a small bowl. Set aside. Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 4 to 6 minutes or until clams open. Remove clams, discarding any that do not open. Strain the stock through cheesecloth and reserve. In an 8-quart heatproof casserole or a kettle, heat the oil. Add the onion, garlic and bell pepper and sauté over medium heat, stirring occasionally, for approximately 5 minutes or until vegetables start to soften. Add tomatoes, tomato paste, remaining 2 cups of wine, pepper, herbs and clam stock. Partially cover and simmer for 20 minutes. Add the fish, scallops, shrimp, crab and crab butter. Simmer for approximately 5 minutes or until all seafood is cooked. Do not stir. Add the clams and heat for a scant 1-minute. Sprinkle with parsley and serve immediately from the cooking pot.