• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1 medium onion, chopped fine
• 1/2 tsp dried hot red pepper flakes
• 1 green bell pepper, chopped
• 1 tbsp red-wine vinegar
• 1-1/2 cups dry white wine
• 1 tsp dried oregano, crumbled
• 1 bay leaf
• 1 30 oz. can whole tomatoes including juice, puréed coarse
• 1 tbsp tomato paste
• 2 pounds crab legs or lobster tails
• 12 small hard-shelled clams, scrubbed well
• 1/2 pound medium shrimp, shelled, leaving tails and first joint intact
• 1/2 pound scrod or other white fish fillet, cut into 1-inch pieces
• 2 tbsp minced fresh parsley

In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring until pale golden color. Add onion and cook, stirring, until softened. Add pepper flakes and bell pepper and cook, stirring, until softened. Add vinegar and boil until evaporated. Add wine, oregano, and bay leaf and simmer 5 minutes. Stir in tomato purée and tomato paste and bring to a boil.

Note: use the freshest seafood possible!

Add crab legs and clams and simmer, covered, 15 to 20 minutes, checking often and transferring clams as they open with tongs to a bowl (discard any unopened ones).

Transfer crab legs with tongs to a cutting board and remove shells. Cut into 1 inch pieces and reserve in a bowl.

Add shrimp, scallops, and fish to soup and simmer, covered, 5 minutes or until seafood is just cooked through (do not over-cook). Stir in gently crab legs and clams. Sprinkle with parsley.