2/3 c. olive oil
2 large onions, minced
2 large green peppers, minced
4 celery stalks (including
some leaves), minced
6 large garlic cloves, crushed
1 c. parsley, minced
1 (2 lb. 3 oz.) can Italian
tomatoes with basil, pureed
in blender
1 (10 oz.) can tomato puree
1 (46 oz.) can V-8 vegetable
juice
3 c. dry red wine
3 or 4 bottles clam juice
(8 oz. bottles)
1 (6 oz.) can tomato paste
2 Tbsp. or more Italian
seasoning
1 tsp. or more each basil and
oregano
4 bay leaves
1/4 tsp. crushed red chili
pepper
1/4 tsp. hot pepper sauce to
taste
2 to 3 tsp. salt, to taste
freshly ground pepper to taste
fresh lemon juice from 1 or 2
lemons
5 (2 1/2 lb.) dungeness crab,
cleaned and cooked
2 lb. cooked shrimp
3 large lobster tails, cooked
and cut into bite-size
pieces
bite-size pieces white halibut
(optional)
Heat olive oil in large stockpot. Add onions, green
peppers, celery, garlic and parsley. Cook 5 to 8 minutes,
until limp. Add remaining ingredients except seafood. Bring
to boil, then simmer for approximately half hour. Puree in
blender and return to pot. Refrigerate overnight. Bring to
boil again when ready to serve. When ready to serve, warm
seafood in oven for about 30 minutes or until heated through.
Keep lightly covered with foil and sprinkle with clam juice to
keep moist. Keep seafood separated so it's easier to portion
out in equal amounts to each individual. Serve sauce first,
then equal portions of seafood and top with chopped parsley.

Serve with warm sourdough bread