Preparation / Directions:
Peel and devein raw shrimp, reserving shells. Skin fillets, reserving skin. Cut fillets into 1 inch cubes. Set shrimp and fillets aside. Combine shrimp shells, fillet skin, water and vinegar in a non-aluminum sauce pan. Bring to a boil. Reduce heat and simmer uncovered 20 minutes strain and reserve cooking liquid. Discard fish trimmings.
Coat a non-aluminum Dutch oven with cooking spray. Add oil and place over medium-high heat until hot. Add onion and garlic and sauté until tender. Add bell pepper and tomatoes, basil, pepper, and red pepper flakes. Cook 5 minutes add wine and reserved cooking liquid.
Bring to a boil. Reduce heat. Simmer, uncovered, 15 minutes add clams. Cook over low heat 3 minutes or until shells begin to open. Add shrimp, fillet cubes and crabmeat. Cook over low heat 7 minutes or until fillet cubes flake easily when tested with a fork.
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