1 1/2 cups cooked white cannellini beans, drained and rinsed

2 tablespoons finely chopped parsley, for garnish

1 lemon, thinly sliced, for garnish

1. Heat olive oil in a 6-quart nonaluminum Dutch oven or stockpot on medium heat. Add the chopped onions and carrots, and saute, stirring occasionally, for about 5 minutes, or until the vegetables are softened. Add the chorizo, and saute for about 2 minutes or until well coated. Add the garlic, and saute another minute.

2. Add the marinara sauce, tomato paste, lemon juice, fish stock or clam juice, wine and sugar. Cook 20 minutes, partially covered, or until the alcohol has evaporated and the sauce has a nice flavor. Add salt and pepper to taste for seasoning. Cover to keep hot

3. In another large Dutch oven heat 2 tablespoons olive oil over medium heat. Add the clams and mussels, and saute, stirring to evenly cook, about 2 minutes. Increase the heat to medium-high and add the wine. Cover and steam for about 3 minutes or until the shells open. Transfer the shellfish along with the wine broth to the tomato base. (Discard any shells that don't open).

4. Heat the remaining oil in the Dutch oven and sear the fish pieces, scallops and shrimp, for about 3 minutes, or until just opaque. Then add the crab just to heat through. Transfer all of the seafood to the tomato base and mix to evenly coat. Add the cooked beans and cook the whole stew another 3 minutes or so, on medium-high or just until it simmers. (You don't want to overcook the fish.) Serve sprinkled with chopped parsley. Garnish with lemon slices.

Advance preparation: This recipe may be prepared up to three days ahead through Step 2, covered and kept in the refrigerator. Remove from the refrigerator 1 hour and then gently reheat on medium heat until simmering.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)