About this recipe:This is an authentic recipe that originated in the 1800s with Italian fishermen who settled in San Francisco, California. Serve in large bowls with crusty sourdough bread on the side.
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, crushed
4 (400g) tins chopped tomatoes
100ml (4 fl oz) dry white wine
handful chopped fresh parsley
1/2 teaspoon dried basil
1 dessertspoon salt
1/2 teaspoon cracked black pepper
1 bay leaf
500g (1 1/4 lb) scallops
675g (1 1/2 lb) king crab legs
500g (1 1/4 lb) unpeeled, large prawns
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Heat olive oil in a very large, heavy pot over medium high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and bay leaf. Reduce heat to medium low, and simmer until liquid is reduced almost completely, about 1 hour.
Add clams, scallops, crab legs and prawns to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve.