Ingredients

• 2 Tb olive oil
• 2 Tb butter
• 1 rib celery, fine dice
• 1 onion, large dice
• 4 –6 garlic cloves, minced
• 2 C white wine
• 1 bay leaf
• ½ tsp dried oregano
• ½ tsp red pepper flakes, or to taste
• ½ tsp Worcestershire sauce
• 28 oz tomato puree, 1 can, tomato sauce, or plum tomatoes crushed by hand
• 2 C water, clam juice or fish stock, more as needed to adjust thickness
• ½ tsp salt, or to taste
• 5 –6 lemon, thin sliced
• 1 cooked Dungeness crab, about 2 lbs, cracked and cleaned, or 1 lb frozen crabmeat thawed
• 12 oz fresh cod, cut into 1-in pieces or any other white fish
• 1 lb raw shrimp, peeled and deveined
• 1 lb fresh mussels
• ½ C fresh herb, chopped, usually Italian parsley and/or basil, tarragon, or any combination

Instructions

1. Combine butter and olive oil in a large Dutch oven over medium-low heat.

2. Stir in onion and celery with a pinch of salt; cook until onion is soft and golden, 6-7 minutes

3. Stir in garlic and cook for 1 minute.

4. Stir wine into onion mixture; increase heat to high and bring to a simmer.

5. Stir in tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce

6. Reduce heat to low and simmer 35 minutes.

7. Increase heat to high and bring mixture to a boil

8. Stir in lemon and cod, return to simmer, about 2 minutes.

9. Stir in crab, shrimp, and mussels

10. Cover and simmer until all mussels are cooked and open, about 5 minutes.

11. Stir in fresh parsley and basil; season with salt and pepper to taste.