There’s a lot of liquid here, so be sure to use a very large pot to prepare the stew.

Serves 12.

INGREDIENTS

  • 1/4cup olive oil
  • 5cups chopped onions
  • 3tablespoons minced garlic
  • 228-ounce cans diced tomatoes in juice
  • 3cups dry white wine
  • 38-ounce bottles clam juice
  • 3/4cup tomato paste (about 1 1/2 six-ounce cans)
  • 3bay leaves
  • 2tablespoons chopped fresh thyme
  • 2 1/2teaspoons grated orange peel
  • 2 1/2teaspoons fennel seeds, crushed
  • 3/4teaspoon dried crushed red pepper24littleneck clams, scrubbed
  • 2 3/4pounds cod fillets, cut into 2-inch pieces
  • 1 1/2pounds uncooked large shrimp, peeled, deveined
  • 1pound bay scallops
    chopped fresh basil

    DIRECTIONS

    Heat oil in heavy 8- to 10-quart pot over medium heat. Add onions and garlic and sauté until onions are tender, about 10 minutes. Add tomatoes with juices and next 8 ingredients. Bring to boil. Reduce heat and simmer uncovered until flavors blend and liquid is slightly reduced, about 45 minutes. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Bring to simmer before continuing.)


    Add clams to cooking liquid. Cover pot and cook until clams open, about 10 minutes (discard any clams that do not open). Add cod, shrimp and scallops. Simmer until seafood is just cooked through, about 5 minutes. Season stew to taste with salt and pepper.


    Ladle stew into bowls. Sprinkle with basil and serve