Seafood stew with tomatoes & basil

4 servings

Ingredients

• 1/4 cup olive oil
• 1 1/4 cups chopped onion
• 2 tablespoons chopped garlic
• 4 teaspoons dried oregano
• 1 1/2 teaspoons fennel seeds
• 2 1/2 cups crushed tomatoes with added puree
• 2 1/2 cups bottled clam juice
• 1 cup dry white wine
• 2 6 1/2-ounce cans chopped clams, drained, liquid reserved
• 1 pound uncooked large shrimp, peeled, deveined
• 1 6-ounce can crabmeat, drained
• 1/2 cup chopped fresh basil
• Cayenne pepper

Directions

Heat olive oil in heavy large pot over medium heat. Add onion, garlic, oregano and fennel seeds and sauté until onion is tender, about 8 minutes. Add tomatoes, clam juice, white wine and liquid reserved from clams. Increase heat and boil until slightly thickened, about 15 minutes. Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes. Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer. Season stew to taste with cayenne, salt and pepper.

Adapted from Bon Appetit