Preparation Steps
- Remove the legs and claws from the crabs and break the body in half, reserving as much of the "crab butter" as possible (the yellow-colored center).
- Set crab pieces aside and force the crab butter through a sieve into a small bowl.
Set aside.
- Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.
- Remove clams and discard any that do not open.
- Strain the stock through a cheesecloth and reserve.
- In an 8-quart saucepan, heat the oil.
- Add the onion and garlic and saut over medium heat until soft, but not browned.
- Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock.
- Partially cover and simmer for 20 minutes.
- Add the fish, scallops, shrimp, crab, and crab butter.
- Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart.
- Add the clams and heat for a scant 1 minute.
- Sprinkle with parsley and serve immediately from the pot.