Serves: 6
Total Calories: 520

1/4 cup olive oil
1 large red onion, thinly sliced
1 large leek, white part only, washed and chopped
1 shallot, minced
3 garlic cloves, minced
1 fennel bulb, trimmed and thinly sliced
1 bay leaf
1/8 teaspoon saffron threads
3 tablespoons minced flat-leaf parsley
salt and freshly ground pepper to taste
6 tomatoes, peeled, seeded, and chopped
1 cup fish stock or clam broth
1 cup dry white wine
2 pounds fresh white fish, such as sea bass or monkfish
8 ounces shrimp
1 live Dungeness crab, cleaned and sectioned*
8 ounces bay scallops
8 ounces mussels, scrubbed and debearded, or cherrystone clams

In a soup pot over medium heat, heat olive oil and sauté onion, leek, shallot, garlic, fennel, bay leaf, saffron, and parsley for 8–10 minutes, or until vegetables are tender. Add salt and pepper. Add tomatoes and cook for 3 minutes. Add fish stock or clam broth and wine. Simmer for 15 minutes. Add fish and shellfish and simmer 5–10 minutes, or until shrimp is pink, the fish is firm, and mussels or clams have opened. Do not overcook, or fish will be tough. Discard any clams or mussels that do not open.

*To clean and section Dungeness crabs, keep the crabs in a paper bag in the refrigerator until cooking. To stun the crabs, approach one from behind, grasp the legs and the claw on each side with each hand, and crack the center of the underside of the shell with a sharp blow against the hard edge of a table or counter. Pull the top shell off the crab and remove the gray gills and green tomalley (crab liver). To make serving easier, use a large cleaver to cut the crabs in half, then cut the body into portions, each with a leg. Crack the shells with a nutcracker or hammer.

Nutritional Facts:

Serves: 6
Total Calories: 520
Calories from Fat: 101

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