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from the kitchen of Sharmagne Leland-St.John

2 tablespoons olive oil
2 garlic cloves, minced
1 12 teaspoons dried oregano, crumbled
1 bay leaf, crumbled
1 teaspoon paprika
14 teaspoon dried thyme, crumbled
14 teaspoon dried basil, crumbled
14 teaspoon chili powder
Freshly ground black pepper
2 cups dry red wine
1 28-ounce can crushed tomatoes
1 small can tomato purée
1 cooked crab leg cut into four pieces
12 pound bay scallops
12 pound uncooked medium shrimp, peeled and deveined
Chopped parsley for garnish

Heat the oil in a large heavy soup kettle over a
medium heat. Add garlic and cook until soft,
stirring occasionally.   Add all the herbs and
spices with the exception of the pepper and

Season to taste with the pepper. Mix in the wine
and bring to a boil. Add the tomatoes with the
purée. Reduce heat to medium low, cover and
simmer one hour, stirring occasionally.

Increase heat to medium high. Add the crab,
scallops and shrimp.

Cook until seafood is tender. (Approximately
five minutes). Ladle into bowls and sprinkle with

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