Seafood Stew
1/4 c olive oil
1 1/4 c chopped onion
2 T garlic
4 t dried oregano
1 1/2 t fennel seeds
1 1/2 c crushed tomaotes
2 1/2 c clam juice
1 c white wine
1 (6 1/2 oz) can chopped clams, liquid reserved
1 lb uncooked large shrimp, peeled and deveined
1 (6 oz.) can crabmeat, drained
1/2 chopped fresh basil
Salt, black pepper and cayenne pepper

Heat olive oil in a large pot over med. heat. Add onion, garlic, oregano and fennel seeds. Saute until onion is tender. Add tomatoes, clam juice, white wine and reserved liquid from clams. Bring to a boil. Cook until slightly thickened (about 15 minutes). Add clams, shrimp, and crabmeat. Reduce heat and simmer for 2 minutes. Add basil and simmer until are done (about 2 min. longer). Season to taste with salt, black pepper and cayenne pepper.
Serves 4