Prep time
Cook time
Total time
This hearty seafood soup/stew is best when fresh seafood is available, however, even if you have to use frozen, the combination of lobster, crab, shrimp, scallops, mussels, clams and cod with tomatoes, wine and fresh basil will give you all the reason you need to sop up all the love in the bottom of the bowl.
Recipe type: Soup
Cuisine: Italian
Serves: 6
  • 4 cloves garlic, minced
  • 2 med. onions, diced
  • 1 ea. bay leaf
  • 1 tsp. dried oregano
  • 1 tsp. dried hot red pepper flakes
  • 1½ tsp. salt
  • ½ tsp. black pepper
  • ¼ c. olive oil
  • 1 ea. yellow bell pepper, diced
  • 2 Tbsp. tomato paste
  • 1½ c. dry red wine
  • 1 can (28 ozs.) whole plum tomatoes, broken up
  • 1 cup bottled clam juice
  • 1 cup chicken broth
  • 1 lb. Dungeness crab claws, cracked
  • 1 lb. small maine lobster tails, cleaned, cut into pieces
  • 9 small littleneck clams, scrubbed
  • 9 medium fresh mussels, beards removed
  • ½ lb. fresh or frozen cod, cut into cubes
  • ½ lb. large shrimp, shelled and deveined, tails intact
  • ¾ lb. sea scallops
  • ¼ c. fresh parsley, chopped
  • 3 Tbsp. fresh basil, finely chopped
  1. Cook garlic, onions, bay leaf, oregano and red pepper flakes with salt and pepper in oil in an 8 quart heavy pot over medium heat, stirring until onions are softened, about 5 minutes.
  2. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes.
  3. Season with salt and pepper.
  4. While stew is simmering, add crab, lobster, clams and mussels. Cover and simmer for 5-10 minutes or until clams just open. Transfer clams to a bowl, and discard any unopened clams.
  5. Add cod, shrimp and scallops to stew, and simmer, covered, until just cooked through, about 5 minutes.
  6. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
  7. Serve immediately in large soup bowls.
Be sure to have crusty bread nearby to soak up the wonderful liquid in the bowl.
Recipe by Little Rusted Ladle at