1 T       olive oil

1 sm    onion, chopped

2 ea      cloves garlic, minced

2 t        dried thyme

2 t        dried basil

2 t        dried oregano

1  t       crushed red pepper flake (or to taste)

1 C       white wine or vegetable stock

  1. C    Clamato juice (extra can be used for cocktails like Micheladas or Bloody Caesar’s)

1 ea     14.5 oz candiced tomatoes, in juice

1 ea     bay leaf

Salt and pepper


8 oz.    cod, halibut or other firm white fish, cut into 1” pieces

½ #      shrimp, thawed and peeled with tails intact

¼ #      pasteurized crab meat (available in refrigerated seafood section at Costco)

1 ¼ C   diced zucchini, fennel, cherry tomato (any combination)

1 can   drained and rinsed garbanzo beans     

2 T       unsalted butter, cut into small pieces

3 T       chopped fresh parsley,

            Juice of ½ lemon


Heat olive oil in a medium sized saucepan over high heat until shimmering.  Add onion and cook, stirring occasionally until softened.  Add garlic, thyme, basil, oregano, and red pepper flakes (if using.) Cook until fragrant, about 2 minutes. Take care not to let garlic brown.  Add wine and cook until reduced by half.  Add canned tomatoes, Clamato, bay leaf and 1 C water. Reduce heat and to simmer, cover and cook 8 minutes.

Remove bay leaf and submerge cod in broth. Cover pot and simmer for 2 minutes. Add shrimp, garbanzo beans and diced vegetables. Cover pot again and simmer until shrimp and cod are cooked through (about 3 minutes more.) Stir in butter piece and season with salt and pepper. Divide among bowls and top with a generous spoonful of crab, chopped parsley and a squeeze of lemon.

Serves 2 -4