|3/4 Cup Olive Oil|
|3 3/8 Cup Yellow Onions; finely chopped|
|1 2/3 Cup Celery, chopped or thinly sliced|
|9/16 Cup Fennel stocks; (or Anise stocks), chopped or thinly|
|4 1/2 Tblsp Garlic, minced|
|9/16 Cup Chopped Fresh Parsley|
|9/16 Cup Chopped Green Onions; (green tops only)|
|2 1/4 Bay Leaf|
|2 1/4 Tsp. Salt|
|2 1/4 Tsp. Dried Oregano|
|2 1/4 Tsp. Red Pepper Flakes|
|1 1/8 Tsp. Dried Fennel Seeds|
|1 1/8 Tsp. Dried Thyme|
|4 1/2 Pinch Cayenne Pepper|
|1 1/8 Tsp. Ground Black Pepper|
|6 3/4 Tblsp Tomato Paste|
|4 1/2 Cup Dry White Wine|
|42 Ounce Can Crushed Plum Tomatoes; (and their juices)|
|21 3/4 Ounce Can Ready Cut Diced Tomatoes; (and juices)|
|72 Ounce Fish Stock; (or chicken stock)|
|12 Ounce Lump Crab OR Imit Snowleg Crab|
|10 Ounce Whole Baby Clams; (dry wt)|
|1 Pound Bay Scallops; (small)|
|1 Pound Fish, cut into 1~doublequote cubes|
|1 Pound Shrimp; (small to medium) shelled and deveined|
|2 1/4 Tsp. Emeril~quotes Essence|
|3/4 Cup Parmesan Cheese; freshly grated|
NOTE: USE 20-QT STOCK POT AND SET SERVINGS TO 20. WILL MAKE 19 QT JARS.
In a large pot, heat the oil over medium-high heat. Add the onions, celery, garlic and fennel, and cook, stirring, until soft (about 4 minutes for 8 servings and 10 for 16 servings). Add the bay leaf, salt, oregano, red pepper, fennel seeds, thyme, cayenne pepper, and black pepper, and cook, stirring, until fragrant, about 2-3 minutes. Add the tomato paste and cook until starting to brown, about 2-4 minutes. Add the white wine, stir to deglaze the pan, and cook until the wine evaporates to the consistency of a ragu (about 5-10 minutes).
Add the plum tomatoes and their juices and the fish or chicken stock and bring to a boil. Reduce the heat and simmer, partially covered, for 30 minutes.
Lightly season the fish, crab, scallops, shrimp and clams with the Essence, and add to the pot and stir. Simmer, covered, until cooked through, about 5 minutes.
Remove from the heat and discard the bay leaf. Stir in the parsley. Ladle into large soup bowls and sprinkle each serving with Parmesan cheese and green onions.
Serve immediately with hot bread.
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