- 1/4cup 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
- 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.