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1
Heat the olive oil in a large kettle.
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2
Add onions, green pepper and garlic, saute until translucent.
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3
Add Italian plum tomatoes, tomato paste, wine, lemons, 1/2 the parsley; cook 10 minutes longer.
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4
Add the remainder of the ingredients except the fish and shellfish.
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5
Bring to a boil, then lower heat to simmer Simmer about 30-40 minutes.
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6
Add lobster tail, crab and shrimp.
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7
Do not shell any of the shellfish.
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8
Scrub clean and place in the sauce in the shell.
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9
Stir into the sauce to cover all the shellfish.
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10
Cook about 10-12 minutes longer or until the shrimp are cooked and white.
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11
Add clams and mussels.
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12
Cook about 10-12 minutes longer or until the shells of the clams and mussels are open.
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13
In 8 individual large bowls place 1 crab leg section, 1 lobster tail, 3 shrimp, 3 clams and 3 mussels.
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14
Bring the sauce back to a boil.
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15
Place the firm fleshed fish in the boiling sauce to poach it for about 10 minutes .
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16
.
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17
.
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18
no longer!
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19
Carefully remove the firm flesh fish from the sauce and divide among the 8 bowls.
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20
Ladle out at least a cup and a half of sauce over all the shellfish and firm.
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21
Make sure a couple of slices of lemon are in each bowl.
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22
Sprinkle each bowl with the remaining parsley.
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23
Serve with plenty of crusty Italian bread to sop up the very tasty sauce .
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24
.
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25
.
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26
And plenty of napkins!
