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!