Heat 3 tablespoons olive oil in a large Dutch oven over medium heat. Add diced onion and cook for 5 minutes until softened. Add minced garlic and cook for 1-2 minutes until fragrant but not browned.
3 tablespoons olive oil, 1 onion, 6 cloves garlic
Pour in 1 cup dry white wine, scraping up any browned bits from the pan. Simmer for 3-5 minutes until the alcohol smell fades. Add crushed tomatoes, fish stock, and red pepper flakes. Bring to a simmer and cook uncovered for 15 minutes to concentrate flavors.
1 cup dry white wine, 28 oz canned crushed tomatoes, 2 cups fish stock or clam juice, to taste red pepper flakes
Reduce heat to maintain a gentle simmer at about 185°F. Add clams first, cover the pot, and cook for 5 minutes. Then add mussels, cover again, and cook 3-4 minutes until shells open. Discard any shellfish that do not open.
1 lb clams, 1 lb mussels
Nestle fish chunks into the broth and add shrimp on top. Cover and simmer for 4-5 minutes until fish flakes easily with a fork and shrimp turn opaque pink. Add cracked crab pieces in the last 2 minutes just to heat through.
1 lb firm white fish, 1 lb shrimp, 1 lb dungeness crab
Remove from heat immediately. Stir in fresh parsley or fennel fronds to preserve color. Ladle into large bowls, ensuring each serving has a variety of seafood. Serve with crusty sourdough bread for dipping.
to taste fresh parsley or fennel fronds
