Gumbo-Style Crab Soup With Okra And Tomatoes

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4 tablespoons unsalted butter

2 large onions, finely chopped

6 celery ribs, finely chopped

1 red bell pepper, finely chopped

2 tablespoons minced garlic

1 teaspoon thyme leaves

1/2 teaspoon crushed red pepper

Salt and freshly ground pepper

1/2 cup dry red wine

One 28-ounce can Italian plum tomatoes, drained and coarsely chopped, juices reserved

3 bay leaves

2 1/2 quarts fish stock or light chicken stock or 1 1/2 quarts bottled clam juice mixed with 1 quart water

1 1/2 pounds fresh or thawed frozen okra, sliced crosswise 1/2 inch thick (6 cups)

1 1/2 pounds lump crabmeat, picked over to remove cartilage

1/2 cup chopped basil

Tabasco sauce

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