Shipwreck Sea Stew

Recipe Courtesy of Christian Collins

I was nervous. I used a dungeness crab, which I had never used before for the dish because they're not native to Massachussetts. Seeing how they were in season in California, I needed to go with the freshest seafood I could find!


  • 2 pounds halibut, cut in 1-inch cubes
  • 1 large lobster or dungeness crab
  • 1 pound large shrimp, deveined
  • 1 pound littleneck clams
  • 1 pound mussels
  • olive oil
  • butter
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 7 cloves garlic (reserve 3 for bread)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 28-ounce can chopped tomatoes
  • 16-ounces clam juice
  • 2 cups white wine
  • 2 cuos tomato juice
  • bouquet of bay leaf, parsley, basil
  • salt and pepper
  • 1 loaf crusty bread


  1. Steam mollusks in a small amount of water. Set aside, reserving both broth and mollusks.

  2. Cook lobster, remove meat from shell. If using crab, quarter it and crack legs.

  3. In a deep 8-quart pot, saute pepper and onion in olive oil and butter until soft, add garlic and cook for one minute more.

  4. Add wine, tomatoes, clam juice, broth from mollusks, herb bouquet, salt and pepper, and red pepper. Bring to simmer for 25 minutes. Taste to correct.

  5. Add fish and cover, cook through, about 5 minutes.

  6. Add mollusks, crab, and shrimp. Cook shrimp through. If using lobster, add about a minute after the shrimp.

  7. Garnish with chiffonade of basil. Serve with toasted bread rubbed with garlic.

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Shipwreck Sea Stew