“My Uncle Emilio was an electrician by profession, but a fisherman at heart.
We lived near the fish market, and when he did not sell all of his night’s catch,
he would bring the fish to our home. I remember the spiny crabs – still alive
when my uncle would let them loose in the bathtub. Dinner on those days was
always very special, and this soup is a part of those memories.”

Serves 6

4 tablespoons extra virgin olive oil
3 large potatoes, peeled and diced
Salt and freshly ground black pepper
Ground red pepper
2 leeks, washed, trimmed, and cut into thin strips
4 scallions, washed, trimmed, and cut into thin strips
4 fresh bay leaves
4 quarts chicken or vegetable
[or fish, or seafood] stock, heated
1 pound skate, skin and cartilage removed,
and cut into 1-inch pieces
10 ounces Dungeness crab or king crab

In a large skillet heat oil. Add potatoes and cook until browned. Stir in
salt, black pepper, and red pepper to taste. Add leeks, scallions, and
bay leaves. Stir just until wilted. Add hot stock. Bring to a boil, reduce
heat to low, adjust seasonings to taste, and simmer for 30 minutes.
Add skate; cook 10 minutes more. Add crab and cook another 10
minutes. Remove bay leaves before serving.