1 onion, minced 4 cloves garlic, minced 1 green pepper, cut into 1/2" dice 1 red pepper, cut into 1/2" dice 1/4 c. olive oil 1 - 28 oz. can crushed tomato in puree 1 Tbsp tomato paste 1/4 tsp. thyme, dried 2 Tbsp. parsley leaves chopped 1 tsp. salt 1/2 tsp. black pepper 1/2 tsp. red pepper flakes 1 c dry white wine (or red) and clam juice 2 live dungeness crabs 18 prawns, peeled and deveined 1/2 Ib. manilla clams 1-1/4 lb. golden eye (rock cod), cut into 2" chunks Preparation: Have crab shell removed and body cut into eight pieces, lightly crack claws and legs. Discard any gray fibrous matter and reserve any orange, yellow and white crab fat, using it to flavor stew. In a large thick bottomed soup pot heat the olive oil, over medium heat, saute onions, garlic, red and green peppers until translucent, about five minutes. Add tomato products, thyme, parsley, salt, black and crushed peppers, wine and clam juices. Bring to a boil and simmer uncovered for 30 minutes. This base of the dish may be done ahead up to three days before serving the dish. One hour before service make soft polenta and hold in warm oven. To serve, return sauce to large soup pot and slowly bring to a boil. Add cracked crab, prawns, clams and rock cod. Cover and simmer for 10 - 15 minutes. Spoon portions of polenta into individual soup plates. Divide stew between plates. Serve with sourdough bread.
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