I adapted this recipe from Saveur's account of that served by San Francisco's Tadich Grill.
Heat in a large pot over medium heat.
- 1/2 cup extra-virgin olive oil
- 6 tablespoons butter
Add and cook, stirring often until translucent.
- 1 medium yellow onion, peeled and chopped
Add and cook, stirring often, for about 5 minutes.
- 2 medium carrots, peeled, trimmed, and chopped
- 2 rib celery, chopped
- 1 leek, white part only, trimmed, cleaned, and chopped
- 1 green bell pepper, cored, seeded, and chopped
- 1/2 small fennel bulb, trimmed and chopped
Add and season to taste.
- 3 cups water
- 28 ounces canned crushed Italian tomatoes
- 2 tablespoons tomato paste
- 4 bay leaves
- 1 teaspoons dried oregano
- 1 teaspoons dried thyme
- 1 teaspoons dried basil
- 2 pinches cayenne
- Salt and freshly ground black pepper
Bring to a boil, reduce heat to low, and simmer, stirring occasionally until the sauce darkens (about 2 hours).
Heat in a large, heavy skillet over high heat until fragrant.
- 1/3 cup extra-virgin olive oil
- 4 tablespoons butter
- 2 cloves garlic, peeled and finely chopped
Working in batches, dredge in flour, shaking off excess, and fry, turning frequently until golden.
- 1-2 cups flour
- 1 pound halibut fillet, cut into large pieces
- 1 pound large shrimp, peeled and deveined
- 8 sea scallops
Transfer seafood to pot with sauce and add crab meat. Cover, and simmer for 10-15 minutes.
- 1 pound crab meat, preferably dungeness
Add to same skillet over high heat, scraping browned bits stuck to bottom of skillet.
- 2 cups dry white wine
Add, cover, and cook until shells open.
- 16 manila clams, scrubbed
- 1/2 bunch parsley, chopped
Add clams and broth to pot; adjust seasonings.
Ladle soup into large bowls, garnish with parsley, and serve with a crusty baguette.