Makes 6 to 8 servings
8 ounces king crab legs
1 lobster tail
8 ounces sea bass
8 ounces salmon
4 ounces halibut
¼ cup olive oil
9 black mussels, cleaned
2 tablespoons chopped garlic
2 tablespoons chopped shallot
2 teaspoons salt
2 teaspoons black pepper
6 ounces calamari, cut into rings
12 medium shrimp, peeled and deveined
4 diver scallops
6 potatoes, peeled and sliced
6 plum tomatoes, peeled and crushed
½ cup sliced cherry tomatoes
2 cups Lobster Stock (see below)
2 cups water
1 cup white wine
6 fresh basil leaves
1.Chop crab legs between joints and use a kitchen shears to cut along the lighter-colored underside of the shell. Remove crabmeat from legs. Remove shell from lobster meat. Chop crab and lobster meat into 1-inch pieces; set aside. Chop sea bass, salmon, and halibut into 2-inch chunks; set aside.
2.In a large sauté pan heat olive oil over medium heat. Add mussels and clams; cook until they start to open. Add garlic, shallot, salt, and pepper. Sauté for 45 seconds. Add crab, lobster, sea bass, salmon, and halibut to pan.
3.Add calamari, shrimp, and scallops. Stir in potato, crushed tomato, and cherry tomatoes. Add Lobster Stock, water, wine, and basil. Bring to a simmer; reduce heat to low. Cover and cook for 15 minutes.
4.Stir stew with a large spoon. Let sit for 5 minutes before serving. Serve with toasted bread or your favorite rice.
Lobster Stock: In a large stockpot heat ¼ cup olive oil over medium-high heat. Add 3 pounds raw lobster shells* and sauté until pink. Add 2 tablespoons tomato paste; 1 large onion, rough chopped; 4 shallots, chopped; 6 cloves garlic, crushed; 2 bay leaves; 1 tablespoon black peppercorns; and 2 sprigs fresh thyme. Cook for 5 minutes. Add 1 head celery, rough chopped, and 3 medium carrots, rough chopped. Then add enough water to cover shells, about 4 cups. Bring to a boil; reduce heat. Simmer; uncovered, for 45 minutes. Remove from heat. Strain shells, seasonings, and vegetables from stock and discard. Makes about 4 cups.
* You may use lobster tail or claw shells.