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1
Pour the olive oil into a large Dutch oven over medium-high heat.
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2
Spread the flour on a plate, and dredge monkfish in the flour, tapping off the excess.
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3
Slip the monkfish into oil and brown on all sides, about 3 to 4 minutes in all.
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4
Remove the monkfish to a plate.
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5
Add the onion and celery to the pot.
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6
Cook, stirring occasionally, until onion is softened, about 5 minutes.
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7
Push aside the vegetables to make a dry hot spot in the pan and add the tomato paste.
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8
Let the tomato paste toast for a minute or two, then stir it into the onion and celery.
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9
Sprinkle in the peperoncino, let toast another minute, then increase heat to high, pour in the wine, and stir.
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10
Cook until the wine is reduced by half, then add the bell pepper, tomatoes, thyme, and salt.
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11
Slosh out the tomato can with 2 cups water, and add that as well.
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12
Bring to a rapid simmer, and cook until thickened, about 10 minutes.
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13
Once the sauce has thickened, return the monkfish to the pot and let cook 2 minutes.
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14
Add the littlenecks, cover the pot, and simmer until the clams just begin to open, about 4 to 5 minutes.
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15
Add the mussels, cover, and cook until they begin to open, another 2 minutes.
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16
Finally, add the shrimp and crabmeat.
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17
Simmer, uncovered, until the shrimp are just cooked through, about 4 to 5 minutes.
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18
Stir in the parsley, and serve in warm bowls.
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19
Instead of the crabmeat, you can also use six king-crab legs, cracked in pieces, but if so add them just before the shrimp.
