1 stalk celery, diced
1 carrot, diced
1 leek, white party only, minced
2 green onions, chopped
2 tbsp. olive oil
2 cloves garlic, minced
1/2 tsp. each dried basil & oregano
1 (20 oz.) can tomato puree
1 c. clam juice or fish stock
1/2 c. dry white wine or vermouth
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 dozen sm. hard shelled clams
1 lb. red snapper fillets or other white fish fillets, cut in 1" pieces
1/2 tsp. grated lemon or orange peel
2 tbsp. minced parsley
1 lg. Dungeness crab, cooked & cracked or crab meat equivalent in amount, about 2 cans lump crab

In a large saucepan, saute celery, carrot, leek and onions in oil until limp. Add garlic, basil, oregano, tomato puree, clam juice, wine, salt and pepper. Bring to a boil and simmer 15 minutes. Add clams, fish, lemon or orange peel. Simmer 8 to 10 minutes more or just until fish flakes when prodded with a fork. Add crab and heat through. Sprinkle with parsley. Ladle into bowls. Serve with hot steamy hand towels for wiping fingers. 6 servings.