This old Sicilian dish is really a kind of seafood stew, not unlike the French bouillabaisse. Down on Fisherman’s Wharf in San Francisco it’s a favourite at Alioto’s Restaurant but this is my version.
Sauté the onions, carrots and garlic in the olive oil until the onions are soft. Add the Puréed fresh tomatoes, tomato Purée, wine, parsley, thyme, basil and cayenne pepper. Partially cover and simmer for 15 minutes. Add the prawns, white fish and unshelled clams and crabs, cover with fish stock and simmer for 15-20 minutes, adding a little salt if necessary.
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