1/3 cup olive oil 1 large onion, sliced 1 bunch green onions, sliced with some tops 1 green pepper, seeded and coarsely chopped 3 large cloves of garlic, more to taste 1/3 cup lightly packed fresh parsley 1 can (1 lb.) tomato puree 1 can (8 oz.) tomato sauce 1 cup dry white or red wine 2 cups of water 1 Bay leaf 3 teaspoons salt 1/4 teaspoon pepper 1/8 teaspoon EACH dry rosemary and thyme leaves In a wide deep pan, add oil (or water), onion, green onion, green pepper and garlic. Saute stirring occasionally approximately 5 minutes. Add parsley, tomato puree, tomato sauce, wine, water, bay leaf, salt, pepper, rosemary and thyme. Bring to a boil, reduce heat and simmer gently for about one hour. (You can do this up to 12 hours ahead but cover and chill until ready to use.) Add to simmering sauce: 5 lbs. Dungeness Crab, cooked, cleaned and separated into quarters 1 dozen clams, that have been rinsed in cold running water 1 lb. medium prawns 3/4 lb. Red Snapper or other similar white fish (Mussels and Calamari can also be added if desired.) Simmer until fish is cooked and clams are opened.....20-30 minutes. Makes 6 servings. Don't forget the crusty sourdough bread!
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