Saute first 3 ingredients in hot oil in a large stock pot until tender; stir in next 13 ingredients (wine - lemon juice). Bring to a boil; cover, reduce heat, and simmer 1 hour. Let cool; cover and shill at least 12 hours.

Open and free crabmeat, crack legs with mallet.

Warm chilled tomato mixture ina large saucepan over medium heat, stirring occasionally, until thoroughly heated.

Place crab, clams shrimp, and fish in a large stock pot. Pour the warm tomato broth over seafood; bring to a boil. Reduce heat, simmer 10 to 12 minutes. Discard any clams that did not open during cooking. Serve with sourdough bread; garnish, if desired.