From Pat Ingrassia. I have no idea how many this serves, but it looks like a lot.
First, The Base:
1 large onion, cut in 1/2 inch chunks
1 lb. carrots, cut in attractive, bite-sized pieces
2 (15 oz.) cans tomato sauce
1 (28 oz.) can crushed tomatoes in puree
1 (4 oz.) can diced green chiles
5-6 large cloves garlic, minced
1 tablespoon. fennel seed
1-1/2 teaspoons dried thyme
3/4 teaspoon dried rosemary, crushed (or 1 5-6 inch sprig fresh rosemary)
1 tablespoon dried basil
1-1/2 teaspoons coarse-ground black pepper
1/8 teaspoon cayenne pepper
2 cups water
1 cup red wine
Steam the onions and carrots until tender. Add to remaining ingredients in a large pot. Bring to boil. Simmer 2 hours, uncovered. Thin with a little red wine if necessary. Cool and refrigerate, covered, for 1-3 days, allowing flavors to blend.
1/2 lb. salmon, cut in chunks
1/2 lb. white fish, cut in chunks
1/2 lb. King crab (in the shell)
8 large prawns (21-25 count)
3 dozen mussels
3 dozen clams
1/2 lb. bay shrimp
4 Italian sausages, mild or hot.
Put sausages in a skillet, covered half-way with red wine. Cook uncovered on medium-high heat, turning occasionally. The wine, with fat from sausages, will reduce to a thick glaze. Turn sausages to cover with glaze, remove from heat and allow to cool. Cut each sausage into 4-5 bite-size chunks and add to base when you add the seafood.
When ready to serve, bring base to boil in a large pot. Add all the seafood except bay shrimp. Reduce heat and simmer until seafood is cooked, about 10 minutes. Add bay shrimp during last 2 minutes. Serve in bowls, with crusty bread and hearty red wine.
Any combination of seafood can be used in this recipe, depending on your preference and what is in season. For a unique flavor, substitute smoked mussels for fresh, adding them when you add the bay shrimp. A pint of shucked fresh extra small oysters added with the bay shrimp is a nice touch.