Ingredients (serves 6):

1 pound Large Raw shrimp
2 pounds Clams (Manilla or Littleneck)
2 whole cooked Dungeness crab (cleaned and cracked)
1 whole Par cooked lobster steamed, cleaned and split. (Optional)
½ pound live mussels
¾ pounds large sea scallops
1 ½ pounds cubed fresh Halibut, Sea Bass or Snapper. (Gio recommends Halibut Cheeks!)
4 cups canned chopped tomatoes
2 cups clam juice or fish stock
4 tablespoons Olive Oil
½ chopped yellow onion
6 cloves garlic minced
2 celery stalks chopped.
1 tablespoon oregano
1 teaspoon red chili flakes
1 Tbsp. Kosher Salt
1 Tbsp. Black Pepper
5 bay Leaves
¼ cup chopped flat leaf Italian parsley
1 cup white wine (red is ok too)
1 teaspoon Tabasco Sauce (optional)

Cooking Directions:

Sauté' onion and celery, in olive oil in large pot until just soft, then add chopped garlic, and saute 30 seconds. Now add canned tomatoes, and simmer for 5 min. Next add the stock, wine, herbs and seasonings and continue simmering uncovered for an additional 30 mins. Next add the cubed fish, shrimp and scallops and let simmer for 8-10 minutes on medium heat. Finally add clams, mussels, crab, and lobster and let cook for about 5-10 mins on low. Add fresh ground pepper and salt to taste. Top with Fresh Parsley, and a drizzle of olive oil. and served with warm toasted Sourdough bread.