2 onions — chopped
2 cloves garlic — minced
1 green bell pepper — chopped
3 stalks celery — chopped
6 cups fish stock or bouillon
2 29-oz. cans tomato sauce (or crushed tomatoes)
1 bay leaf
1 tablespoon fresh oregano or 1 tsp. dried
2 dried red peppers — crumbled
or a pinch of cayenne — to taste 2 potatoes — diced
4 carrots — sliced
2 cups fresh or frozen corn kernels
1 pound crab meat
1/2 cup Italian parsley — chopped
freshly ground black pepper — to taste
1. Cook the onions, garlic, green pepper and celery in 1/2 cup of the stock to soften, 5-10 minutes.
2. Add the remaining stock, tomato sauce (or crushed tomatoes), bay leaf, oregano, red peppers, potatoes and carrots and cook 20 minutes, or until the vegetables are tender.
3. Stir in the corn, crabmeat and parsley and simmer 5 minutes. Serve with ground pepper to taste.