Step 1

Remove the legs and claws from the crabs and break the body in half, reserving as much of the "crab butter" as possible (the yellow-colored center).

Step 2

Set crab pieces aside and force the crab butter through a sieve into a small bowl. Set aside.

Step 3

Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.

Step 4

Remove clams and discard any that do not open.

Step 5

Strain the stock through a cheesecloth and reserve.

Step 6

In an 8-quart saucepan, heat the oil.

Step 7

Add the onion and garlic and sauté over medium heat until soft, but not browned.

Step 8

Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock.

Step 9

Partially cover and simmer for 20 minutes.

Step 10

Add the fish, scallops, shrimp, crab, and crab butter.

Step 11

Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart.

Step 12

Add the clams and heat for a scant 1 minute.

Step 13

Sprinkle with parsley and serve immediately from the pot.