INGREDIENTS
Base
1/4 cup olive oil
2 onions, chopped
2 celery ribs, chopped
Herb bouquet (parsley sprigs, thyme sprigs, 1 bay leaf 1 tsp. dried oregano, 1 tsp. peppercorns, tied in a square of cheesecloth)
5-6 garlic cloves, chopped
1 cup chopped leeks, white and green parts
3/4 lb. mushrooms, sliced
Salt and pepper, to taste
1 cup dry white wine
1 cup chopped canned tomatoes
4 cups fish stock
Seafood
12 littleneck clams
1/2 lb. scallops, cleaned
1/2 lb. medium shrimp, tails on and deveined
1 lb. mussels, scrubbed and debearded
1 lb. lump crabmeat, cleaned
1/2 cup chopped fresh parsley
DIRECTIONS
Heat large heavy pot over medium-high heat.
Pour in oil; add onions, celery and herb bouquet.
Saute until onions start to soften.
Add the garlic and leeks, sauté 30 seconds.
Add the mushrooms, season with salt and pepper; sauté until mushrooms have softened, 3 to 4 minutes.
Pour in the wine and bring to a boil.
Boil 2 minutes to cook off the alcohol.
Add the tomatoes and fish stock; bring to a boil.
Reduce heat and simmer for 15 minutes.
Turn off the heat and let rest for 30 minutes to an hour before proceeding.
Take the bouquet out after it’s cooled.
After an hour or so, bring the stock to a simmer over medium-high heat.
Add the clams; simmer 2 minutes.
Add the scallops and shrimp, bring back to a simmer; cook 1 minute.
Stir in mussels; cook until they open.
Stir in crabmeat and parsley.
Cook the linguini according to directions. Drain.
Divide among 6 bowls, topped with the stew.
Serves 6.
