Ingredients
1/4 Cup Olive Oil
1 1/4 Cups Onion – Chopped
2 Tablespoons Garlic – Chopped
4 Teaspoons Oregano – Dried, Seeded
1 1/2 Teaspoons Fennel Seeds
2 1/2 Cups Crushed Tomatoes With Added Puree
2 1/2 Cups Clam Juice – Bottled
1 Cup Cry White Wine
13 Ounces Chopped Claims (2 - 6 1/2 Ounce Cans) – Drained, Reserve Liquid
1 Pound Large Shrimp – Peeled, Deveined
6 Ounces Crabmeat
1/2 Cup Fresh Basil – Chopped
Cayenne Pepper To Taste
Preparation
Heat olive oil in heavy large pot over medium heat. Add onion, garlic, oregano and fennel seeds and saute 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 claims, 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.
