Seafood Stew With Tomatoes And Basil

• 1/4 cup extra virgin olive oil
• 1 1/4 cups chopped onions
• 2 tablespoons chopped garlic
• 4 teaspoons dried oregano
• 1 1/2 teaspoons fennel seeds
• 2 1/2 cups crushed tomatoes in puree
• 2 1/2 cups bottled clam juice
• 1 cup dry white wine
• 2 (6 ounce) cans chopped clams, drained, liquid reserved
• 1 lb uncooked large shrimp, peeled, deveined
• 1 (6 ounce) can crabmeat, drained
• 1/2 cup chopped fresh basil
• cayenne pepper

1. Heat olive oil in heavy large pot over medium heat.
2. Add onion, garlic, oregano and fennel seeds and saute until onion is tender, about 8 minutes.
3. Add tomatoes, clam juice, white wine and liquid reserved from clams.
4. Increase heat and boil until slightly thickened, about 15 minutes.
5. Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes.
6. Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer.
7. Season stew to taste with cayenne, salt and pepper. Makes 4 servings.
8. That's it!

extra virgin olive oil, onions, garlic, oregano, fennel seeds, tomatoes, clam juice, white wine, clams, shrimp, crabmeat, fresh basil, cayenne pepper

Taken from www.food.com/recipe/seafood-stew-with-tomatoes-and-basil-304767 (may not work)