| 1/4 | c | Virgin olive oil |
| 1 | lg | Onion; chopped |
| 4 | | Cloves garlic; minced |
| 1/4 | c | Caribe (crushed N. New Mexico hot red chile) |
| 4 | lg | Red-ripe tomatoes; peeled; coarsely chopped |
| 1 | cn | (6-oz) tomato paste |
| 1/2 | c | Burgundy or dry red wine |
| 2 | ts | Fresh minced rosemary -or- |
| 1 | ts | Dried leaf rosemary |
| 1 | tb | Fresh minced thyme |
| 2 | | Bay leaves |
| 2 | tb | Fresh minced basil |
| 1 | tb | Fresh minced oregano |
| 1 | ts | Salt or to taste |
| 1 | lb | Medium shrimp; shelled, deveined; tails left on |
| 1/2 | lb | King or other crab legs |
| 1 | | (1-1/2 lb) lobster |
| 18 | | Bay scallops (about 1/4 lb) |
| 1/2 | lb | Firm-fleshed white fish; like cod; in 1-inch cubes |
| 12 | | Cherrystone clams; scrubbed |
| 1/4 | c | Dry brandy; if desired |
