Serves 6-8

This soup has a slight kick to it from the red pepper flakes – if you’re sensitive to anything spicy, reduce or eliminate it and you should be fine!

1/4 cup extra virgin olive oil
2 medium onions, diced
1 bay leaf
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
4 cloves garlic, minced
1 green pepper, diced small
2 tablespoons tomato paste
1 cup red wine
1/2 cup white wine
1 can chicken stock
1 cup clam juice, 1 bottle
28 ounce can of crushed tomatoes
1/4 cup chopped basil
1/2 cup chopped parsley
1 pound halibut, cut 1″ thick
1 pound shrimp, peeled and deveined
2 pounds mussels
2 king crab legs, meat removed and shells discarded

Heat oil in a deep skillet or Dutch oven over medium high heat. Add onions, bay leaf, oregano, red pepper flakes, salt and pepper and cook until onion is translucent, about 5 minutes. Add garlic, green pepper and tomato paste and stir together for 2 minutes. Add red and white wine and simmer until reduced by half. Add chicken stock and clam juice, along with crushed tomatoes. Bring to a boil and reduce to simmer. Cover and cook for 30-60 minutes. Stir in basil and parsley and add seafood. Increase heat to bring to a simmer and cook until seafood is cooked through and mussels have opened, about 5-10 minutes.