1/3 cup olive oil 2 large onions, chopped 1 cup minced celery 1/3 cup chopped fresh parsley 2 tablespoons minced garlic 2 cups canned crushed tomatoes with added puree 1 28-ounce can diced tomatoes 1 cup dry red wine 1 tablespoon red wine vinegar 2 6 1/2-ounce cans chopped clams with juices 1 teaspoon dried rosemary 1 teaspoon dried thyme 1 teaspoon dried oregano 1 small bay leaf 1/2 teaspoon dried crushed red pepper Pinch of ground allspice Pinch of ground cinnamon 2 cups water 1 cup white wine 12 cherrystone clams, scrubbed 1 1/4 pounds cooked crabmeat 1 pound sea bass, cut into 1-inch pieces 8 ounces medium shrimp, peeled, deveined Heat oil in heavy large pot over medium-high heat. Add onions, celery, parsley and garlic; sautι until tender, about 8 minutes. Add crushed tomatoes and diced tomatoes with their juices; simmer 10 minutes. Add red wine, red wine vinegar, canned clams with juices, rosemary, thyme, oregano, bay leaf, crushed red pepper, allspice and cinnamon. Simmer 30 minutes. Add water, white wine and cherrystone clams to stew. Simmer until clams open, about 10 minutes (discard any clams that do not open). Add crabmeat, sea bass and shrimp and simmer until fish and shrimp are cooked through, about 5 minutes. Ladle into large bowls and serve. Serves 6.
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