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1
Prepare the seafood.
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2
Remove the back shell from the crabs, clean out the gills and guts and cut crabs into quarters.
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3
Peel the tail shells from the shrimp, leaving heads on.
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4
Wash the clams and mussels well.
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5
Cut the striped bass, halibut and lingcod into 1-inch by 1-inch squares.
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6
Place fish in a large dish, keeping squid and eel separate.
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7
Drizzle fish and squid with 3 tablespoons olive oil and marinate with basil leaves and red pepper flakes.
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8
In a large pot heat oil.
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9
Add onion, peppers, garlic, tomatoes, wine, shellfish broth, sherry, herb sachet and mushrooms.
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10
Season with salt and pepper.
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11
Bring to a boil, reduce heat, and simmer for 1 hour.
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12
Place crab quarters, shrimp, clams and mussels in a layer on the bottom of a large pot.
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13
Top with fish, in layers.
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14
Add hot broth and taste for seasoning.
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15
Add more salt and pepper if necessary.
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16
Bring slowly to a simmer and allow fish and shellfish to cook slowly.
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17
Remove cooked fish to a platter.
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18
Continue cooking shellfish and remove as shells open.
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19
Serve in bowls with broth and sourdough bread.
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20
Shellfish Broth: Combine crab and shrimp shells, 1 cup white wine, 2 quarts water and 1 cup of vegetable mirepoix (diced carrots, diced onions and diced celery).
